\nEasy<\/p>\n
\nApproximately 50<\/p>\n
\n4 people<\/p>\n
\n10 minutes<\/p>\n
\n20 minutes<\/p>\n
\n30 minutes<\/p>\n
During the hot weather, I decided to whip up a cold zucchini and basil soup, enriched with fresh cheese for a touch of indulgence. This soup can be enjoyed either cold or hot. It’s a perfect summer treat that combines coolness and creaminess. The zucchini adds a lightness while the potato thickens it beautifully.<\/p>\n
\nFor 4 servings:<\/p>\n
– Zucchini: 2 units
\n– Basil: 15 leaves
\n– Garlic: 1 clove
\n– Chicken broth (such as bouillon cubes): 80 cl
\n– Fresh cheese (like Saint-Moret): 50 g
\n– Potatoes: 2 units
\n– Olive oil: a drizzle<\/p>\n
1. Begin by saut\u00e9ing finely chopped garlic in a little olive oil.
\n2. Next, add the zucchinis, which should be washed and chopped, along with the potatoes. Cover with chicken broth and season to taste.
\n3. Seal the pressure cooker and cook for 20 minutes starting from when the pressure valve whistles.
\n4. Once the soup is cooked, incorporate the fresh cheese and blend everything together.<\/p>\n
Allow the soup to cool before serving (unless you prefer it hot), and garnish with a few basil leaves to enhance the flavor.<\/p>\n\n\n