Cream soup from zucchini with herbs
Squash 2 pieces
Chicken broth 1.5 L
Dried parsley to taste
Carrot 1 piece
Salt to taste
Ground black pepper to taste
Dill to taste
1. Boil chicken broth, in addition to putting the chicken chopped carrots, salt, pepper and dried dill and parsley.
2. Courgettes cleaned and coarsely chop. If large zucchini, you need to pre-cut midway. Put the sliced zucchini in boiling broth and cook on low heat for about 10 minutes (so that the zucchini and carrots were quite soft).
3. Strain the broth or vegetables with a slotted spoon to get it. Beat the vegetables in a blender until smooth. Arrange mass in the dish, pour the broth and mix gently.