Easy

Courgette soup with cheese and pistachio crisps

Name: Courgette soup with cheese and pistachio crisps
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 750 g Courgette (3 medium); 160 g Spring Onion (2 trimmed); 180 g Potato (1 peeled); 80 g Cheese (4 slices melting cheese); 20 g Pistachios (shelled); 45 ml Extra virgin olive oil; 1200 ml Water; 3 g Salt; 2 g Parsley

Total time55 min Preparation 20 min · Cooking 25 min · Resting 10 min

Preparation excluding the indicated waiting: 20 min · Cooking: 25 min · Resting: 10 min.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

Servings4

Allergens

Milk: Ingredient to check: Cheese. Nuts: Ingredient to check: Pistachios. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

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Courgette soup with cheese and pistachio crisps. Peel the crisps off the paper once cold. Add the cheese just before serving to retain its texture.

Jump to steps

20 minpreparation excluding indicated waiting

25 mincooking

10 minResting

4servings

1.072 kcalwhole recipe

268 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 55 min Preparation 20 min · Cooking 25 min · Resting 10 min

Preparation excluding indicated waiting: 20 min · Cooking: 25 min · Resting: 10 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.

Recipe characteristics

Vegetarian Cream 30 to 60 minutes Spanish

Allergens

View full classification 12 tags

Diet

Vegetarian

Dish type

Cream

Meal

LunchDinner

Preparation

Boiling

Appliances

CasserolePressure cookerHand blender

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Cream

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

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Courgette 3 medium 750 g
Spring Onion 2 trimmed 160 g
Potato 1 peeled 180 g
Cheese 4 slices melting cheese 80 g
Pistachios shelled 20 g
Extra virgin olive oil 45 ml
Water 1200 ml
Salt Approx. ½ level tsp of fine salt 3 g
Parsley 2 g

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Let’s get cooking

Method

Preheat the grill. Place each cheese slice on a square of baking parchment on a tray. Chop the pistachios and scatter over.
Grill for two to four minutes, watching until the cheese bubbles and turns golden. Lift each paper and lay over a clean rolling pin to curve the cheese. Cool.
Wash the courgettes and cut into quarter slices. Chop the spring onions and peel and chop the potato.
Heat the oil in the pressure cooker. Cook the spring onion, courgette and potato with salt for ten minutes.
Add 1.2 litres water and close the cooker. Cook for five minutes from reaching pressure. Turn off and allow pressure to drop completely, about ten minutes, before opening.
Blend with a hand blender until smooth. Divide between four bowls and add a cheese crisp and chopped parsley to each.

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Cooking

BRA Vitesse 6-litre pressure cooker

BRA · A185102

Prepare pressure-cooked stews. Follow the filling limits and manual, especially when cooking pulses.

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Ingredients

Method

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