Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 40 minuti |
Ingredients
| 600 g | zuchinis |
| 300 g | potatoes |
| 400 mL | vegetable broth |
| 1 | spring onion |
| 60 mL | Cooking Cream Sterilgarda |
| q.b. | oil |
| 1 | sprig of parsley |
| q.b. | salt |
| q.b. | pepper |
Preparation
- Wash and dice the courgettes and peeled potatoes, chop the parsley.
- In a pan, cook the chopped spring onion in oil, then add the chopped vegetables and brown for a few minutes.
- Add the broth and cook for about 25 minutes, stirring occasionally with a spoon.
- Once cooked, blend the vegetables with a mini blender.
- Add the Sterilgarda cooking cream and mix by blending.
- Optionally, place on the heat for a few minutes to warm up your cream soup.
- Season with salt and pepper and garnish with parsley.
- Serve and enjoy.
Remove the stems from the mint, clean the leaves with a cloth without washing them and chop them finely with a mezzaluna. In a bowl, combine the Sterilgarda ...
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