Zucchini cream and paprika croutons Maltagliati with sausage

That of courgette cream and paprika croutons it’s a vegetarian first course to be enjoyed when the courgettes are in season, sweeter and more delicate than ever. Also good warm or cold, this zucchini soup is perfect for a light summer dinner.

Ingrediants

  • 4 dark zucchini
  • 1 golden onion
  • 2 potatoes
  • 1 tablespoon of balsamic vinegar
  • a bunch of fresh parsley
  • butter
  • a square of leftover focaccia
  • paprika
  • extra virgin olive oil
  • salt
  • pepper

There courgette cream and paprika croutons is a tasty and light vegetarian first course. Easy And rapid to make this recipe is definitely within everyone’s reach. It is undoubtedly the classic “comfort food” to be enjoyed when it’s cold outside, but it is perhaps even better served just warm in summer, when the courgettes are in full season and therefore tastier. In this case we advise you to omit the butter and keep only extra virgin olive oil as a condiment.

And on the subject of delicious soups and cold creams don’t miss our 6 colorful, fun and unexpected recipes.

The focaccia reduced to cubes and fried with paprika turns into delicious croutons that complete the delicate flavor of the zucchini. You can choose a paprika sweet, one more spicy or smoked according to your tastes.

Delicious creams and creams that marry the flavor of this spice are also the Carrot soup with paprika, the Cauliflower cream with paprika or the Pumpkin soup with paprika, cumin and apples.

OTHER TASTY RECIPES: Cold cream of zucchini, Cream of zucchini, Cold cream of cucumbers and potatoes

How to prepare: Zucchini cream and paprika croutons

Easy execution Preparation time 15 min Cooking time 30 min Servings 4

How to prepare: Zucchini cream and paprika croutons

Preparation Cream of zucchini and paprika croutons - Phase 1

Preparation Cream of zucchini and paprika croutons - Phase 1

To prepare the zucchini cream with paprika croutons, start peeling the onion and chop finely. Let it dry in a saucepan with 2 tablespoons of oil, over a low flame. When it becomes transparent, add 100 ml of water and 1 tablespoon of balsamic vinegar. Cook for 15 minutes.

Preparation Cream of zucchini and paprika croutons - Phase 2

Preparation Cream of zucchini and paprika croutons - Phase 2

Add the courgettes and diced potatoes. Leave to flavor for a few minutes, add salt and pepper lightly and cover with hot water. Cook in a covered pot until the vegetables are tender. At this point, add the washed parsley, a knob of butter and blend everything until you get a homogeneous cream.

Preparation Cream of zucchini and paprika croutons - Step 4

Preparation Cream of zucchini and paprika croutons - Step 4

From the leftover focaccia, make strips as wide as the thickness of the focaccia. Then cut them into squares. Brown them in a non-stick pan with oil and paprika until the squares are dry, light and crunchy. Transfer the courgette cream to serving plates and serve with the croutons and more parsley to taste.

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