I love summer for the abundance of vegetables, all fresh from his garden, and even if purchased, at a reasonable price. As I have this year is the abundance of squash and zucchini, cut them mercilessly, but the soup was cooking for the first time and not regret it. The son couldn't keep my hands off him, and because children are so hard to get to eat soup! Anyway, enough words, go for the recipe!!!
|Cooking time 40 minutes||Number of servings 6|
1/2 stack. rice to rinse well. Pour 2 stack. water and cook on medium heat
Until completely absorbed rice
Zucchini or courgettes to clean
Cut into cubes
Pour them in boiling water and blanch for about 2 minutes. Drain in a colander.
Cooked rice combine with zucchini
Blend it with a blender, add cream and bring to a boil. Season with salt and pepper.
Scrape the carrots and cut into sticks
Olive oil preheat a frying pan and fry the carrots until Golden brown.
Soup pour into glasses, add roasted carrots, sprinkle a few drops of oil in which the roasted carrots.
Add the thyme leaves.
To bring to the table.