Creamy Zucchini Soup with Cream Cheese

zucchini, 20% cream, onion, cream cheese, butter, garlic, dill, table salt

Fry: 10 min. Braise: 10 min. Heat on the stove: 3 min. Heat on the stove: 10 min. Mix: 5 min. Blend with a blender: 5 min. Slice: 5 min. To boil: 5 min. To boil: 10 min.

Cut zucchini (700 g) into cubes. Melt butter (25 g) in a heavy pot and saute the zucchini for about 10 minutes, until some pieces turn lightly golden.

Add onion (80 g) and garlic (12 g), cover, and stew for 10 minutes, until the vegetables soften. Stir in cream cheese (70 g), warm for another 2-3 minutes, and blend until smooth.

Pour in 20% cream (250 g), add dill (10 g) and table salt (to taste). If the soup is too thick, add a little hot water. Warm it under the lid for another 10 minutes without letting it boil hard.