Dear cooks, season the courgettes and many the question that would have to come up with more such tasty. I propose to cook a delicious and sapny soup from young zucchini and leek. I have no doubt that all who make it, the soup will like it!
|Cooking time 40 minutes||Number of servings 4|
Chop the onion, garlic, zucchini and the green part of a leek. If the leek is not very small, use whole.
In a pan with oil saute the onions when almost done, add garlic and fry. Then add the courgettes and leeks, a little put out that the onion was limp.
Add to the pan water or vegetable broth. Cook for 15 minutes until tender zucchini.
Grate cheese on a grater, add it to the soup along with the cream, fat content of cream choose at will.
Add the oregano and stir, cooking over low heat until dissolved cheese. Salt and pepper to taste.
Bread cut into slices and fry in a dry pan.
Blend the soup with a blender. Cook hard-boiled eggs and chop into small pieces or into quarters. Soup pour into bowls, add the thyme leaves and eggs.