Preparation: Step 1
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Video receptor of soup-puree from zucchini and potatoes
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Recipe for soup-puree from zucchini and potatoes with step-by-step photos
Prepare ingredients for soup-puree from zucchini and potatoes. Choose fresh, dense zucchini without stiff skin and damage. Choose a young potato. Cream is needed fresh, preferably 20% fat for optimal creaminess. Bread use fresh or slightly dried, but not stale, so that crackers turn out to be crispy.
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Step 2
Clean the onion, cut into half rings. Peel the carrots, cut into small cubes or grate on a large grater. Finely chop the garlic or pass through the press. These vegetables will be fried separately to reveal their sweetness and aroma.
In a pan with a thick bottom, heat the vegetable oil. Put vegetables, fry until soft for 3-4 minutes.
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Step 3
Wash the zucchini, peel if necessary. Cut into small cubes.
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Step 4
Add zucchini to the pan to vegetables. Fry over medium heat until soft for another 5 minutes.
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Step 5
At this time, peel the potatoes and cut into small cubes for quick cooking.
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Step 6
Add potatoes to the pan to the rest of the vegetables and fry together for another 5 minutes.
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Step 7
Pour vegetables with hot water or broth so that the liquid covers the vegetables by about 2 cm. Salt, pepper, add nutmeg. Bring to a boil, reduce fire, cook under the lid for 20–25 minutes until the vegetables are soft.
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Step 8
While the vegetables are stewed, cook crackers for soup-puree from zucchini and potatoes.
Cut the bread with cubes about 1 cm.
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Step 9
Mix vegetable oil, dried garlic, paprika and salt in a bowl. Add bread, mix thoroughly so that each piece is soaked in the mixture.
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Step 10
Heat the oven to 180 ° C. Put bread cubes on a baking sheet at a distance from each other, covered with parchment.
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Step 11
Bake for 10-12 minutes until golden crust, mixing periodically. Cool ready -made crackers.
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Step 12
Remove the pan from the heat, let the soup cool for 5-7 minutes. Use a submersible blender to turn soup into homogeneous mashed potatoes. If necessary, add a little hot water or broth for the desired consistency.
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Step 13
Pour warm cream, mix. So soup puree from zucchini and potatoes will become more tender.
Return the pan to low heat, warm for 3-4 minutes, not bringing to a boil. Try, if necessary, adjusting with salt and pepper.
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Step 14
The soup of the zucchini and potatoes is ready. The crackers were browned, and in the kitchen a delicious aroma of warm spices and fresh vegetables spreads.
Pour soup on plates. Decorate it with fresh herbs, a pinch of pepper and, if you want, a drop of fragrant oil.
📌 And be sure to look into our A selection of recipes of soups-puree — With step -by -step photos and videos. There are many ideas for delicious and simple dinners.
