Cream of zucchini and potato soup
Although long reserved for Mediterranean cuisine, its breakthrough in recent decades has been unstoppable. We eat it cooked, baked, breaded and raw. Ladies and gentlemen, the star of our soup is Lagenaria vulgaris or zucchini.
- Boil the potatoes in their skins.
- Fry the finely chopped onion in the heated oil briefly, add the grated zucchini, salt, a little water and simmer for ten minutes until the zucchini soften.
- Peel a squash, grate it and squeeze the juice.
- Add the rest of the water, basil and bring to a boil.
Serve the soup warm with sour cream.
If you want a more aromatic taste, replace basil with dill and sour cream with sweet.