Cream of zucchini and potatoes


• 5 oil tablespoons

• 1 large white onion

• 3 small zucchini

• 3 small potatoes

• 2 cups of chicken or beef broth

• Salt and pepper to taste


The zucchini are washed and thinly sliced ​​along with the potatoes. Cut the onion into thin julienne strips or half moons.

In a pot, pour the oil and heat over medium heat, add the onion and fry it, then add the zucchini, potato, salt and pepper to taste, letting it cook for approximately five minutes. Then the broth is added until it covers the ingredients and is allowed to cook for another 5 minutes, or until the potato is cooked.

We proceed to liquefy everything and pour into a clean pot. It is served hot and can be garnished with raw zucchini, cut into small pieces.



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