Zucchini Soup by Lu Guilen

Zucchini cream soup

One more special guest for our festival! Today, Marilúcia Guilen (also known as Lu, from the blogs Adventures of Lu and Lu’s adventures in the kitchen). Her delicious recipes always has the participation of the character Rita Chips (Rita Batata Frita).

The recipe she presents us is the zucchini soup. A great choice for our soft winter down here in the south hemisphere!

Thanks, Lu, and bon apetit!


Winter and soup are a perfect combination.

This tasty and nutritious soup and toast my mother used to make for us long ago. In my toast, I used quail eggs just to be more delicate …. But my mom used to put only one piece of egg on each toast, that’s why the name. (To slice the cooked egg wet the knife before slicing, okay?)

Zucchini Cream Soup

Put olive oil in a pressure cooker and heat. Add:
-02 tablespoons olive oil
-02 garlic cloves
-1/2 cup chopped onion

After goldern, add:
-03 medium green zucchini, Brazilian type (green striped one with little neck), washed without removing the shell
-1/2 cup coarsely chopped parsley
-salt to taste
-pepper to taste

Cover the zucchini with boiling water.
Cover the pan and when it begins to “squeak”, count 5 minutes. Uncover, let it cool and take everything to the blender. Beat untill it becomes a cream. Return the pan to the fire and taste the salt. When the cream starts boiling again, put 01 small carton of milk cream and then turn off the flame, stirring gently … … … … … … .. serve with fluffy toasted below and it will be a success. I promise!

** It is recommended not to beat the cream while it’s too hot, for reasons of safety standards in the kitchen.

And now let’s go to that fluffy toast!

Can you believe this cute toast?

Rich Toast
-whole flour bread (actually, you can use the bread you want). Since it is sliced. I like bread that in addition to nutritious, does not fall apart at the first bite as the French bread. At least that’s what I think.
-02 cups of spinach washed and steamed, then chopped kids. (If you do not have steamer it’s good to seriously think think about having one. I don’t cook anything in the water.) Remove, chop and wait for warm kid. Saute the chopped spinach in:
-01 tablespoon olive oil
-01 clove garlic
-02 tablespoons finely chopped onion
-01 tablespoon parsley
-salt and pepper to taste

Seasoned proven, add:
-01 teaspoon of cornstarch diluted in half a cup of cold milk, stir until it gets like the cream on the photo.

While providing the creamed spinach cook two eggs. Place the slices of bread in a recipient to go in the stoven. Spread the cream on top, garnish with a slice of egg. Bake only to give a slight crunch to the bread. Serve the soup with cream.



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