Recipe For Potato And Zucchini Soup
Saute with a tablespoon of butter.
Recipe for potato and zucchini soup. Sauté leek celery and garlic in hot drippings 3 to 4 minutes or until tender. Stir in dill salt and pepper. Saute with a tablespoon of butter.
Add enough broth to barely cover the vegetables. Add stock and simmer 20 minutes or until vegetables are soft. Heat the oil in a saucepan and fry onion until soft.
Add the garlic and saute for 1 minute longer photo 1. Remove from heat and cool 5 minutes. Return to the saucepan.
Chop vegies as roughly as you like. Submit a recipe correction. Reduce the heat to low.
Add zucchini and potato and fry stirring 3 minutes. Add the cream to taste put more in if you prefer it creamier. Add the garlic and briefly fry.
Stir in zucchini potato and onion. Add chicken broth zucchini and potatoes and simmer 20 to 25 minutes. Add the grated zucchini and saute for 1 2 minutes photo 2.