Creamed Zucchini Soup
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Creamed Zucchini Soup
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Easy zucchini soup with heavy whipping cream and freshly fried bacon. Light and satisfying.
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Ingredients
- 1lb 5oz (600g) fresh zucchini (3 small zucchinis)
- 4.4 oz (125g) Bacon
- 2 ½ cups water
- ¼ cup heavy whipping cream
- 3/4 tsp salt (or to taste)
- ⅛ tsp pepper
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Instructions
- Wash zucchini, chop and add to a medium sized pot.
- Add 2½ cups water, bring to boil and cook for 8-10 minutes until the zucchini is very soft.
- Using an immersion blender, blend the zucchini until the desired consistency is achieved (very creamy no individual pieces of zucchini appear).
- Add cream, black pepper, and salt and blend everything together until done.
- Serve with bacon (not optional:)) and croutons (optional).
Notes
- Frozen zucchini can also be used in this recipe. Substitute with the same amount frozen. The cook time will increase a bit since the zucchini is frozen.
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