Yellow zucchini cream soup
Perfectly creamy, incredibly delicate cream soup made from yellow zucchini with the noticeable aroma of white dry wine and velvety mascarpone cheese.
Preparation: 50 min
Easy
Preparation: 50 min
Easy
Ingredients:
- 1 g white pepper
- 150 g shallots
- 105 g mascarpone
- 300 g vegetable stock - CVR
- 1100 g Squash-summer, raw
- 12 g garlic
- 6 g salt
- 70 g butter
- 100 g white dry wine
Method of cooking:
- Add 3 peeled garlic cloves and 150 grams of peeled shallots cut into smaller pieces to the bowl. Chop for 10 seconds at a speed of 10 rotations. Add 70 grams of soft butter cut into smaller pieces to the bowl. Fry for 6 minutes at 100°C at a speed of 3 rotations.
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