Zucchini Cream Soup: An Easy and Quick Recipe
How to make zucchini cream soup fast and easy? Try this traditional zucchini cream soup recipe from the state of Aguascalientes, what we could call everyday Mexican cooking.
Try this recipe for a quick and easy zucchini cream soup. Follow the instructions below to make a delicious traditional zucchini cream soup recipe from the state of Aguascalientes of what we could call everyday Mexican cuisine.
Zucchini cream soup recipe
Ingredients:
1 kilogram of zucchini.
1 liter of milk
1 liter of chicken broth
100 grams of butter
450 grams of corn starch
2 egg yolks
1 teaspoon carbonate
salt
pepper
Preparation:
Cook the zucchini in water with carbonate and salt, making sure they are not too soft. Peel them very carefully taking out only the green part and slicing the hearts in small rounds, and grind the peels with half of the milk. In a pudding dish, which is not aluminum, fry the corn starch in the butter and add the milk with the ground husks, stirring with a balloon whisk and add the broth, the remaining milk, salt, and pepper and keep stirring. When it thickens, pour it into the soup tureen with the beaten egg yolks, add the zucchini slices and serve it very hot.
