Zucchini cream soup is a smooth, velvety blend of fresh zucchini, broth and cream; offering a delicate, mildly sweet flavour. Light yet satisfying, it’s a comforting dish perfect as a starter or light meal. Delicious when accompanied with Corn strips and Tortillas.
INGREDIENTS:
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- 4 TBS Masa Harina
- 400 gr Fresh zucchini, sliced
- 1 TBS Butter
- 1 Medium onion, chopped
- 1 Garlic clove, diced
- 1 TBS Epazote
- Salt to taste
- 2 Streaks of bacon, diced
- 1 tsp White pepper
- 1 Cup thick cream
- 2 1/2 Cups chicken stock
- Tortilla strips for garnish
- Corn Tortillas
DIRECTIONS:
- In a large pot, melt the butter. Fry the onion and bacon.
- Add the zucchinis, garlic, epazote and Masa Harina. Fry for a bit, add the stock and let simmer over low heat for 30 minutes.
- Remove the veggies, liquidise and return to the pot.
- Season with the salt and pepper. Add the cream and reheat without boiling.
- Serve in small bowls previously heated. Garnish with Tortilla strips and serve with Corn Tortillas.
Buen Provecho!
