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Zucchini cream soup

Zucchini cream soup

The zucchini is emptied of seeds and ribs and cut into medium squares.

Peel the potatoes, onion and garlic.

Put everything to boil in a miracle pot in a larger amount of water for 20-30 minutes.

Strain everything, keeping the water in which it boiled.

Remove the bay leaf and mix by adding water gradually until a cream is obtained.

Add sour cream and optionally 3 cubes of melted cheese. Mix.

Season with salt and freshly ground pepper.

Serve hot with thin slices of bread or croutons.