Description
With the onset of spring and the emergence of a bright sun is not so eager all your favorite winter soups, borscht shchi. But they are replaced by soups of light already appearing vegetables, soups with delicate texture and bright taste. I want to offer you an interesting soup with one of my favorite cheeses is cheddar! It gives a simple basis from zucchini flavor and depth. The taste is revealed with each scoop. Try it and you will see for yourself! As well as a definite plus of this dish is the simplicity and speed of cooking. You'll need no more than an hour and a minimum of ingredients. Help yourself!
Ingredients
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Zucchini
1 piece
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Onion
1 piece
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Potatoes
1 piece
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Cheese
50 g
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Garlic
1 tooth
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Butter
1 Tbsp
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Olive oil
2 Tbsp
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Salt
-
Black pepper
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Water
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Savory
-
Oregano
Cooking
Chop onions diced, garlic finely chop.
Potatoes cut into not large
Zucchini can be cleaned on request, I like bright skin. Also cut into cubes.
In a saucepan with a thick bottom to heat the mixture of butter and olive oil.
Add the onion and garlic, simmer until transparent bow.
Add the vegetables and fry everything together for 3-5 minutes, stirring occasionally. Then pour water or broth so that it just covers the vegetables. When the broth boils, add salt and pepper it. You can add any herbs as desired, I added oregano and savory. Reduce the heat, cover with a lid and cook for 10-15 minutes.
Meanwhile, grate the cheese. Number vary as desired. We really love cheese, so I used a lot of cheese. Cheese can, of course, use another, but the cheddar gives the soup a unique taste.
The soup is ready, beat with a blender until smooth. I did immersion right in the pot. If necessary, add more broth or water. Check for salt and pepper.
Again, put on fire and, stirring constantly, add small handfuls of cheese, as if involving him in the soup. The cheddar is perfectly melted in the soup and dissolves in it.
Ready soup I was served with crackers was very tasty. Bon appetit and spring mood!
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