This buttery yellow zucchini soup packs a spicy punch to get you all fired up!
Preparation: 15 minutes
Cooking time: 30 minutes
- For the soup:
- 4 yellow zucchinis
- 1 onion
- 2 cloves garlic
- 1/2 cup (125 mL) butter
- 1 cup (250 mL) water
- 1 cup (250 mL) whipping cream (35% fat)
- 4 Tbsp (60 mL) crumbled Feta cheese (to garnish)
- A little fresh mint
- A pinch of saffron
- Salt and pepper
- For the spicy butter:
- 4 Tbsp (60 mL) butter
- 1 pinch red pepper flakes
- 1 clove garlic
Matchmake the water and saffron in a small bowl and let them do their thing at room temperature. Set aside for later.
Chop the zucchinis, onion and garlic and toss them into a large pot with 1/2 cup (125 mL) of butter to make them sweat buckets.
Now add the water and saffron, and simmer until the veggies are tender.
Blitz with a hand blender, stir in the cream and season compulsively.
Keep the soup warm by hovering your hands over the pot until someone asks what the heck you’re doing.
Time to spice it up! Melt the remaining butter in a small pot, then abandon the red pepper flakes and minced garlic to their fate.
Fry until the garlic starts to turn golden-brown.
Serve the soup with a drizzle of spicy butter, a little crumbled Feta and a frugal leaf or two of fresh mint.
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