International dishesSoupsEurope and North America30 minutes
A good creamy zucchini soup is smooth, pale green and gently rich. The difficulty is the zucchini, which stays gritty after blending if it has not cooked long enough.
The zucchini simmers for 20 minutes with chicken stock and water, covered and over a low flame. Blend it once the heat is off, and only then stir the cream and milk through.
This batch weighs about 2.6kg, at roughly 45 calories per 100g.
Method
Wash the zucchini and cut it into small pieces.
Set a pot on the stove, heat 1 tablespoon of olive oil and fry 2 cloves of minced garlic and the chopped onion until fragrant.
Add the zucchini, 750ml of chicken stock and 250ml of water, bring it to the boil, then lower the heat, cover the pot and cook for about 20 minutes until the zucchini is soft.
Take the lid off, turn off the heat and blend the mixture smooth with a stick blender or a jug blender.
Stir in 185ml of heavy cream and 250ml of oat milk, then season with salt and pepper to taste.
Swirl a little more cream over the surface and serve hot with bread.
Tips
Cook the zucchini until properly soft before blending, as firm pieces leave the soup gritty.
Turn the heat off before blending so the mixture neither splashes nor splits.
Add the cream and milk once the pot has cooled a little, because bringing it back to a hard boil makes the soup grainy.
Heavy cream is usually sold as whipping cream in Vietnam and is used in the same quantity.
Zucchini can be swapped for young winter melon out of season, which tastes milder and needs slightly heavier seasoning.
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