In: All Recipes recipes27 August 2013
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buy cheap Tadalafil Who said we can only have cream soups in winter? Today I’m posting my mum’s recipe to make a light and mild Zucchini Cream Soup we eat, just slightly warm, also in summertime. You can enrich it with some parmesan or light cream at the end, it will be less dietetic but maybe even tastier 😀
Today, besides the normal work, I must dedicate my time to something really important: in 2 days, we are celebrating Elisa’s birthday, and this year I want to make a doble-layer cake, fully covered with sugar paste. The model I’ve decided to follow is a bit more complicated than those I made in the past, and since I have not much experience about cake decorating, I will have to study, in order to do it properly. So I’ll leave you to the recipe, and get started! Have a nice day :-*

Ingredients for 4 servings Buy Prozac :
600 g of zucchini
buy strattera 200 g of potatoes
1/2 onion
600 ml of water
basil
salt
black pepper
extra-virgin olive oil

Preparation Time: 10 min.
Cooking Time: 30 min.
Total Time: 40 min.

How to make Zucchini Cream Soup

Wash the vegetables. Clean the zucchini, peel the potatoes, and dice all of them.
1

Slice the onion and pan-fry it in a saucepan with some oil.
2

Add in the vegetables and the basil, and let season.
3

Add some salt, cover with the water, and let cook for about 20 minutes.
4

Once ready, blend with a mixer.
5

Add pepper to taste and some fresh extra-virgin olive oil, and serve your Zucchini Cream Soup.
Vellutata di zucchine

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