Cream of zucchini
Cream of zucchini is a fresh and light first course that is excellent both hot and lukewarm, especially when garnished with crunchy croutons and Pesto without Garlic, for an intense yet delicate flavor.
Preparing cream of zucchini
To prepare the cream of zucchini and potato, heat the vegetable stock.
Clean and wash the onion, the zucchini and the potato. Cut the onion into slices, the zucchini into rounds and the potato into small pieces.
Drizzle some Extra Virgin Olive Oil Fruttato into a pan and brown the onion for a couple of minutes. Then add the potatoes and zucchini. Lightly season and cook, turning often, for another two minutes.
Cover the ingredients with the stock (you don’t need to use all of it, just enough to cover the vegetables), add a few fresh basil leaves and cook the base of the cream of zucchini over medium heat for 10 minutes.
In the meantime, cut the bread into little cubes and toast in a pan with a drizzle of Extra Virgin Olive Oil Fruttato, a pinch of salt and some freshly milled black pepper. When toasted and crunchy, set aside.
As soon as the potatoes are soft, blend the vegetables to make the cream of zucchini.
Serve the cream of zucchini and potato with the croutons, a few drops of Pesto without Garlic and a drizzle of Extra Virgin Olive Oil Fruttato.
CART