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How to make it

  • In a medium-sized cooking pot melt butter and olive oil over medium heat; add chopped onion and leek and cook for 5 minutes, stirring occasionally until softened. Add zucchini and mix well. Let soften 5 more minutes.
  • Add water and bouillon and take it to a boil. Reduce heat and simmer, covered, for 15 to 20 minutes or until zucchini is just tender.
  • In a blender or food processor, puree soup in batches and return to pot. Stir in cheese and bring soup to boil
  • Add herbs, black pepper, and stir well. Season to taste with salt.
  • Garnish with chopped parsley when serving. Serve soup hot.
Veggies cooking   Close
Water and Bouillon added   Close

Reviews & Comments 6

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    " It was excellent "
    merlin ate it and said...
    A beautiful soup.
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  • sibyl 9 years ago
    I might give this one a try soon, I'll let you know. :)
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  • jillean 10 years ago
    This is a new family favorite. Thank you.
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    " It was excellent "
    imorente ate it and said...
    Me había vuelto loca tu crema de coliflor pero esta ya es para morirse. Ese toque de tomillo y romero ¡qué cosa tan rica!
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  • lor 10 years ago
    Mmmmmm... I am a zucchini lover and I can hardly wait to prepare this soup. Thank you again Immaculada!!!
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    " It was excellent "
    notyourmomma ate it and said...
    I knew there was a creamed zucchini soup on this and this is the recipe to die for. It is wonderful and the flavors are terrific. I had six small zucchini ready to turn the corner and go bad, so I made this for my lunches this week and I couldn't resist a big spoonful after it cooked. Sublime. Thanks for the post.
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