Crema de Calabazines

Cooking Recipes Catalogue

Zucchini and potatoes cooked in chicken boullion are pureed with soft-ripened processed cheese in this comforting soup. Serve garnished with croutons, chopped parsley or chives.

INGREDIENTS (for 8 servings):


  • Clean and quarter zucchini and potatoes. Peel and chop onion. In a large pot boil zucchini, potatoes and onion in water (just covering them) until very tender. Drain vegetables, but retain stock.
  • In a blender, or with a hand blender, puree the cheese, zucchini, potatoes, onion and bouillon while adding stock, until desired consistency is reached. This may need to be done in two batches if using a blender.
  • Pour mixture back into large pot and bring to a boil. Salt and pepper to taste. If desired, garnish with croutons, paprika and chives. Delish!