Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 medium zucchinis, chopped
- 2 medium tomatoes, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the onion and garlic, and sauté until softened, about 5 minutes.
3. Add the zucchinis and tomatoes, and cook for another 5 minutes.
4. Pour in the broth and bring to a boil.
5. Reduce heat and simmer for 20 minutes, or until the vegetables are tender.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the heavy cream.
8. Season with salt and pepper to taste.
9. In a small bowl, mix together the parsley, breadcrumbs, and Parmesan cheese.
10. Ladle the soup into bowls and sprinkle the breadcrumb mixture over the top.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing and simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 28g
- Carbohydrates: 16g
- Protein: 9g
Substitutions for ingredients:
- Olive oil can be used instead of butter.
- Vegetable broth can be used instead of chicken broth.
- Half-and-half can be used instead of heavy cream.
- Other herbs, such as thyme or basil, can be used instead of parsley.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add a pinch of cayenne pepper for some heat.
- Use different vegetables, such as carrots or bell peppers, instead of zucchinis and tomatoes.
Tips and tricks:
- Be sure to let the soup cool slightly before blending to avoid burns.
- To make the soup vegetarian, use vegetable broth and omit the Parmesan cheese.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in bowls with a sprinkle of the breadcrumb mixture on top.
Garnishes:
- Fresh parsley or basil leaves
- Croutons
- Grated Parmesan cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Velouté is a French sauce made from a roux and a light stock, often used as a base for soups.
Flavor profiles:
- Creamy, savory, and slightly sweet from the vegetables.
Serving suggestions:
- Serve the soup as a first course for a dinner party or as a light lunch.
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Region: Polish