Courgette soup with cream cheese and croutons
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Egg-free y 7 más Indicative dietary requirements
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Recipe characteristics
Cream · Starter
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Courgette 800 g
- Leek 150 g
- Onion 150 g
- Carrot 100 g
- Potato 400 g
- Celery 40 g
- Garlic 1 clove 5 g
- Water 750 ml
- Cream cheese 90 g
- Bread diced 100 g
- Extra virgin olive oil 20 ml for cooking, 10 ml for bread and 5 ml to serve 35 ml
- Salt adjust to taste 4 g
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Method
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Toss the diced bread with 10 ml olive oil and toast in the oven or air fryer at 190°C for 6–8 minutes. Reserve the croutons.
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Chop the leek, onion, carrot and garlic. Sweat with 20 ml olive oil and a pinch of salt for 8 minutes without browning.
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Add the chopped courgette and potato, celery, water and remaining salt. Cover and simmer for 22–25 minutes until the potato is tender. Remove only the celery stalk if you prefer a milder flavour.
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Add the cream cheese and blend until smooth. Adjust the consistency with a little hot water if required.
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Serve hot with the reserved croutons and drizzle over the remaining 5 ml olive oil.
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