Zucchini and Pea Cream Soup with Wild Garlic
Quick Recipes Simple Recipes Fasting Recipes Budget Recipes Vegetables Soups and Stews
I was evicted from the house last week so I had to decide what are the indispensable things to take with me so we could eat decently. I confess that I am a person who does not like to complicate things too much or carry too many things around (on vacations I leave with a single large bag in which ALL our things MUST fit). I walked around the house a bit and decided: a cleaver-type knife (nothing seems more demoralizing to me than a knife that does not cut), fleur de sel (obviously, I carry this in my purse all the time, it is part of the little gourmet kit) and the compact Thermomix (we can find an outlet wherever we go).
With these, we managed to get by quite decently in the middle of... I would exaggerate if I called it a crisis, but it is uncomfortable to stay with friends for so long. This cream soup was one of our favorite lifesaver recipes: simple, with few but nutritious ingredients.
Ingredients
1 kg zucchini
150 g peas (fresh or frozen)
1 small onion (about 50 g; or 3 green onion stalks)
20 g wild garlic
2 tablespoons oil
50 ml cooking cream (15% fat; optional)
salt, black pepper
Servings: 4
How to prepare zucchini and pea cream soup with wild garlic
- If the zucchini are large and have thick skin, peel them. Cut them lengthwise and scoop out the spongy area with seeds using a spoon. You will have about 750-850 g of zucchini left, which you cut into cubes.
- Chop the onion and saute for 5 minutes in oil until it softens a bit.
- Add the zucchini and saute over higher heat, stirring frequently until they become translucent and if the pot is wider you might even manage to brown them a bit (about 10 minutes). Add 400 ml water, salt and black pepper and bring to a boil. Lower the heat and simmer with the lid on for 15 minutes.
- Add the peas and cook until done (about 2 minutes if frozen or 10 minutes if fresh).
- Add the wild garlic and let it simmer for another 1 minute.
- Blend the entire contents of the pot with an immersion blender until you have a smooth cream (about 1-2 minutes). Adjust the salt and add the cream if desired.
- Serve the soup warm with lightly toasted bread drizzled with oil and sprinkled with chopped wild garlic leaves.
