Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, my oh so yummy famous zucchini soup. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Great recipe for My Oh So Yummy Famous Zucchini Soup. For the month of Ramadan we eat lots of soup. I was sick and tired of the same old stuff.
My Oh So Yummy Famous Zucchini Soup is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. My Oh So Yummy Famous Zucchini Soup is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook my oh so yummy famous zucchini soup using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make My Oh So Yummy Famous Zucchini Soup:
- Get 3 cups diced zucchini
- Take 2 small diced up potatoes
- Make ready 1 1/2 cup frozen peas and carrots or one shredded carrot and a 1/2 a cup of peas
- Take 1 large onion
- Take 1-1 1/2 cup cooking cream (heavy cream)
- Make ready 4 tablespoons butter
- Get 1-2 cubes Maggi cubes
- Take About 2 cups or more of water depending on how thick or thin you like your soup
- Take Small pieces of fried pita bread for the topping (optional)
- Prepare Salt (optional) the Maggi usually has enough salt that you will not need to add any. Add this last if you need to
See recipes for Zucchini Tomato Italian Sausage Soup too. PLACE half zucchini, half evaporated milk, half water and half chicken stock in bowl of food processor or blender container; process until smooth. Add to bowl and set aside. MELT butter in large saucepan on medium heat.
Steps to make My Oh So Yummy Famous Zucchini Soup:
- Take all the vegetables and cook them in a small about of oil until tender. Keep stirring till most of the water from the zucchini has been reduced. You want to keep some water so you will be able to blend them up easily.
- Now, take you vegetables and use a hand held blender in the same pot or pour them in a blender and blend them till smooth. You may need to add a little bit of water just so they can blend.
- Pour the mixture back into the pot and add the butter and cooking cream. Start by adding 1 cube first of the Maggi chicken stock. Turn the heat down to a medium high and let it boil for a bit. Once the Maggi cubes has dissolved and the soup has gotten thicker taste it and if you feel like it needs another cube add the other one. Also, check the thickness of the soup, depending on if you like you soup thick or a little thin you can add more water. It is supposed to be like the consistency of a creamy potato soup maybe a little thicker.
- You may have to adjust the measurements of the soup just depending on how much of everything you are adding. The zucchini is supposed to over power the other vegetables. Good luck and enjoy!!!
Oh my gosh, this soup is amazing! It was my first time making and trying zucchini soup, and I'm delighted by the way it turned out! This soup is so creamy and silky - it tastes like it's full of cream. But it doesn't have a drop of dairy, except for a little butter, and olive oil can be substituted for the butter to make it vegan. It's also double-duty: it uses up any late-season zucchini or squash that may still be plaguing you.
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