Zucchini cream soup with cottage cheese dumplings recipe
Zucchini cream soup with cottage cheese dumplings is a real delicious summer soup. This dish will give you freshness when the air is warm.
How to make Zucchini cream soup with cottage cheese
Serves : 1 person
Preparation Time 30 minutes
Ingredients :
2 pieces of 25 cm zucchini
1 spring onion fresh thyme
1 small bunch of dill and parsley
2 tbsp olive oil
1 tbsp flour
1 pinch white pepper
1 small sourdough cucumber
1 tbsp sugar
3 ek of real greek yogurt
1 tbsp edible starch
1 l of water
1 soup cube salt
For the dumplings
10 dkg cottage cheese
1 ek vaj salt
1 egg
5 tbsp semolina
Method :
Wash the zucchini and cut into small cubes, then the onion as well. Heat olive oil in a saucepan and simmer both, then chop the dill and thyme and add. Sprinkle with flour, salt, pepper, then pour water, and when boiled, season with soup cubes and sugar.
When the zucchini is half cooked, chop the sourdough cucumber and cook with it for another 5 minutes, then mash with a stick mixer. Mix the yogurt with 1 tablespoon of edible starch and cooking juice, then grind the soup with it. Finally, we cut into it parsley and lemon-scented basil, and it is done after a few minutes of boiling.
The cottage cheese is processed with the ingredients and allowed to rest in the refrigerator for 20 minutes, then the dumplings in salted water are chopped using a tablespoon and cooked until soft.
Other vegetable recipes for you :
For this we dip the hot soup and serve it in cups. Zucchini cream soup with cottage cheese dumplings, ready to be served.
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