Zucchini Cream Soup

Name: Zucchini Cream Soup
Yield: 4
Ingredients: 1 tablespoon butter; 100 g onion-poró in slices; 500 g zucchinis cut into pieces; 1 cup grated Parmesan cheese; 2 cups vegetable broth; 4 bread croutons toasted in the oven and cut into 4 triangles; 1 tomato without seeds, cubed; 1/2 cup heavy cream; Salt to taste

1
1 tablespoon butter
2
100 g onion-poró in slices
3
500 g zucchinis cut into pieces
4
1 cup grated Parmesan cheese
5
2 cups vegetable broth
6
4 bread croutons toasted in the oven and cut into 4 triangles
7
1 tomato without seeds, cubed
8
1/2 cup heavy cream
9
Salt to taste

Ingredients

1
1 tablespoon butter
2
100 g onion-poró in slices
3
500 g zucchinis cut into pieces
4
1 cup grated Parmesan cheese
5
2 cups vegetable broth
6
4 bread croutons toasted in the oven and cut into 4 triangles
7
1 tomato without seeds, cubed
8
1/2 cup heavy cream
9
Salt to taste

Directions

1
In a pan with butter, quickly sauté the onion-poró and zucchini, add the Parmesan cheese and vegetable broth, and season
2
Cover and let simmer for 7 minutes
3
Let the mixture cool slightly and blend it in a blender until smooth
4
Let it cool and at serving time, place 4 shallow bowls, put some soup in each one, and top with toasted bread triangles
5
Distribute tomato cubes and heavy cream
6
Garnish with parsley flowers
7
Serve 4 portions
8
Note: 296 calories per serving.