Ingredients
-
50 gr Unsalted Butter
-
1 Onion
-
600 ml Vegetable Broth
-
3 Zucchini
-
1 Potatoes
-
25 gr Almond Powder
-
125 ml Cream (35%)
-
125 ml Whole Milk
Directions
Steps
|
1
Done
|
Melt 50 gr of unsalted butter in a large saucepan. |
|
2
Done
5 min
|
Add one peeled and chopped potato and onion over a very low heat for 5 minutes. |
|
3
Done
20 min
|
Add 600 ml of vegetable broth, bring to the boil, then reduce the heat and simmer for 20 minutes, or until the potato is cooked |
|
4
Done
5 min
|
Add 3 peeled and chopped zucchinis. Bring back to boil and simmer for a further 5 minutes. |
|
5
Done
|
As soon as the zucchinis are cooked, remove the pan from the heat ad stir in 25 grams of almond powder, 125 ml of 35% cream and 125 ml of milk. |
|
6
Done
|
Puree in blender. |
|
7
Done
|
Reheat gently and slowly and season to taste |
