Cream soup with zucchini and ricotta: how to cook the dish correctly

Zucchini is often used to create main courses. They are especially a good choice for making soups, as they make them more tender. We at joy-pup offer a step-by-step recipe for cream soup with zucchini and ricotta, which you will definitely like.

Ingredients:

• 2 large zucchini
• 1 medium onion
• 2 cloves of garlic
• 200 g ricotta
• 1 l vegetable or chicken broth
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh herbs for garnish (parsley, dill or basil)
• Sour cream or Greek yogurt (optional)

Step-by-step preparation:

• Wash the zucchini, peel (if the zucchini is young, you can leave the skin on) and cut into cubes. Peel and finely chop the onion and garlic.
• Heat the olive oil in a deep saucepan over medium heat. Add the onion and fry until translucent, about 5 minutes. Add the garlic and cook for another 1-2 minutes, until fragrant.
• Add the chopped zucchini to the onion and garlic. Stir and cook for 5-7 minutes until the zucchini softens slightly. Pour the broth over the vegetables and bring to a boil. Reduce heat and simmer for 15-20 minutes, until zucchini is tender.
• Remove soup from heat and let cool slightly. Blend soup with an immersion blender until smooth. If soup is too thick, add a little broth or water.
• Add ricotta and blend again until smooth. Ricotta will give soup a smooth texture and creamy flavor.
• Season soup with salt and pepper to taste. Return to heat and heat to desired temperature, but do not bring to a boil.
• Ladle soup into bowls, garnish with fresh herbs and add a dollop of sour cream or Greek yogurt if desired. Serve with a slice of bread or croutons.

To be continued…