Ingredients
-
25
-
100
-
1
-
2
-
2 - 3
-
750
-
1
-
1
-
1/2
-
1/2
-
-
175
-
-
-
Directions
Creamy Cajun Zucchini and Potato Soup, My family loves this soup As I cook it, the house is filled with the smell of garlic and herbs, which already makes you look forward to the result , This soup is very similar to one I had in a French restaurant, Glen Park, San Francisco I added 1/2 tsp cumin and used 4 small to medium zucchini Excellent Will make again!, Awesome I made a huge batch because the zucchini I had was the size of a billy-club Upped all the spices – and at the last moment found out that I was out of basil So used oregano, and it is very tasty This is the perfect thing for me tonight, by stomach is a little upset and this is so comforting!
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Steps
|
1
Done
|
Melt Butter in a Pan, Add Onions and Garlic. |
|
2
Done
|
Saut For 5 Minutes and Then Add Potatoes. |
|
3
Done
|
Take About 100g Potatoes After 8-10 Minutes and Put Aside. |
|
4
Done
|
Add Zucchini and Cook For 3 Minute. |
|
5
Done
|
Meanwhile Heat Chicken Broth, Herbs and Spice in a Pot. |
|
6
Done
|
Add Vegetables from the Pan and Bring to Boil. |
|
7
Done
|
Reduce Heat and Leave to Cook For 40 Minutes. |
|
8
Done
|
Fill in a Blender and Puree. |
|
9
Done
|
Reheat the Soup and Add the Cream. |
|
10
Done
|
Do not Boil! |
|
11
Done
|
Serve in Bowls Decorated With the Leftover Potato Cubes. |
