Creamy Zucchini Soup

This deliciuos Creamy Zucchini Soup is extremely easy to cook. Only three main ingredients: zucchinis, onions and milk.

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Creamy Zucchini Soup
If you like Maggi broth cubes, add one to the soup while it is being boiled. By doing so, it is no longer needed to add salt, pepper, or herbs.
Course Soup
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Soup
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. Peel and chop onions.
  2. Peel and chop garlic.
  3. Cut the zucchinis.
  4. In a large pot, heat the olive oil, add onions and garlic. Cook until golden, while stirring constantly.
  5. Add zucchinis, and sauté for about 5 minutes. Add salt and pepper.
  6. Add water, milk and heavy cream. The level of liquid should just cover the veggies. Bring to a boil. Reduce the heat, add the herbs of Provence and simmer about 20 minutes.
  7. Puree the soup with blender until smooth. If the soup is too thick, add some milk or heavy cream. Bring to a boil once again and remove the pan from the heat. Taste the soup, and add salt and pepper accordingly.
  8. Serve the creamy soup and don't forget to sprinkle with paprika or decorate with fresh herbs.

Stunning French Chocolate Tart

You don’t have to be a famous chef or spend days in your kitchen to make a delicious dessert. You can make this amazing, stress-free chocolate tart in no time, especially when using a ready to bake pie crust. The hardest part is to wait for chocolate to firm up, then you can finally try a piece…. or two 🙂

 

 


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Stunning French Chocolate Tart

Higher quality chocolate makes a better tart.
Decorate the tart with nuts or raspberries.

Course Dessert

Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 2,5 hours

Servings
servings

Course Dessert

Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 2,5 hours

Servings
servings


Instructions
  1. For easy removal, grease the bottom of the tart pan with butter or line the bottom with parchment paper. Roll the dough out, transfer to the tart pan, trim the excess dough and prick all over with a fork. Refrigerate for 30 minutes.

  2. Preheat oven to 350 degrees F. Place the tart in the oven for 20 minutes, or until golden. Remove from the oven and set aside on the serving plate.

  3. Meanwhile, bring the heavy cream to a boil, then pour over the chocolate. Let stand for 2 minutes. Stir gently until the mixture becomes smooth and dark.

  4. Pour chocolate ganache into crust to the top. Cool completely. If you made this dessert during the hot summer, it will be the best to refrigerate it. If it's not too hot in your kitchen, let it stand on the counter top at room temperature.

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