Looks like a MACHA soup, but it’s not!!
INGREDIENTS:
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1 kg zucchini.
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1 onion (medium).
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3 cloves garlic.
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2 Tbs oil.
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1 large potato.
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5 cups vegetable or chicken broth.
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1 cup frozen green peas.
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Mint or Basil (about 20 leaves).
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1/2 cup heavy cream.
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lemon juice (a squeeze).
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Salt & black pepper to taste.
FINISHING:
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Olive oil
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Mint leaves
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Grated parmesan cheese
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Cheese croutons
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Cheese toasts.
DIRECTIONS:
1. Prepare all the vegetables: dice the onion and potato, chop finely the garlic, cut the zucchini into thick slices.
2. In a large pot warm up 1 Tbs oil, add onion, cook over medium-low heat for about 5 minutes, until translucent, then add the garlic and cook for another minute. Transfer on a plate.
3. Increase the heat to the highest setting and add the second tablespoon of oil, chopped potato, and zucchini, cook for about 3-4 minutes, stirring from time to time until the vegetables are lightly browned (not all of them will be browned).
4. Add the onion and garlic back to the pot, then pour the broth over (it should cover the vegetables), cover the pot with a lid, bring to a boil, then simmer for about 10 minutes.
5. Add the peas, bring to a boil, and cook for a minute.
6. Remove the pot from the heat, add the mint leaves, and blend the soup until smooth.
7. Add the cream, season to taste with salt, pepper and lemon juice.
8. Sprinkle the soup with parmesan cheese, mint leaves, pour some olive oil on top & serve with croutons.
