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Prep: 5 Minutes
Cooking time: 35 Minutes
Serve: 6 People
Phase: 4
Nutritional information per serving
Carbohydrates: 18.2 grams
Proteins: 5.1 grams
Fat: 6.8 grams
Ingredients
2 tbs. Lemon juice
onion 2,
1000 ml chicken broth
2 tsp. ground cumin
3 Garlic Cloves
2 tbs. Butter
1200 gr. zapalloanchos
8 tbsp. whipped cream
Instructions for preparation
Melt the butter in a big saucepan. Sauté onion and garlic, stirring often, until very soft but not golden. Add the cumin and continue to suffer for a minute. Add the zucchini, broth and a tablespoon of the lemon peel, simmer until the zucchini is tender, about 30 minutes. Remove from heat and allow to cool. Blend the cold soup, in parts, in a blender. Put it back in the pot. Add the cream and heat again. Season with lemon juice and salt to taste. Serve the soup in bowls. Decorate each serving with a pinch of the leftover peel.
