Zucchini Soup with Milk



  • 2 medium zucchini (diced)
  • 2 heaping tablespoons of flour
  • 1 tablespoon of butter
  • 1 tablespoon of olive oil
  • 4 cups of hot water
  • 3 cups of milk
  • 3-4 sprigs of dill (finely chopped)
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of dried mint
For the top
  • 1 tablespoon of butter
  • 1 tablespoon of ground red pepper

After taking the butter and oil in a deep pan, add the flour and fry until it turns pink and smells. Slowly add the milk, stirring rapidly with a whisk, and be careful not to clump together. Then add the hot water and stir until it boils. When it starts to boil, add the zucchini and cook until the zucchini softens.
When the zucchini softens, remove the soup from the heat and smooth it by pulling it with the help of a hand blender. Add the spices and dill and mix. While serving, add the ground red pepper that you have fried in butter on top and serve.


 

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