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| Crema de Calabazines |
"I learned this excellent cream of zucchini soup recipe while living in Spain from a 75-year old woman in Madrid. It's excellent, easy, low-fat, and cheap, as well as a wonderful comfort food. Vary recipe by adding carrots or spinach or other vegetables. Increase potato volume for thicker soup. Garnish with croutons, paprika and chives. Delish!"
Ingredients :
- 5 medium zucchini
- 2 potatoes
- 1 large onion
- 1 (6 ounce) package Laughing Cow® Light Creamy Swiss wedges
- 2 tablespoons chicken bouillon powder
- salt and pepper to taste
Instructions :
| Prep : 25M | Cook : 8M | Ready in : 45M |
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- Clean and quarter zucchini and potatoes. Peel and chop onion. In a large pot boil zucchini, potatoes and onion in water (just covering them) until very tender. Drain vegetables, but retain stock.
- In a blender, or with a hand blender, puree the cheese, zucchini, potatoes, onion and bouillon while adding stock, until desired consistency is reached. (If you're using a blender, do this in two batches.)
- Pour mixture back into large pot and bring to a boil. Salt and pepper to taste.
Notes :
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