Foto: RecipeGirl
Ingredients
6 servings
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, (finely chopped)
- 1¾ pounds zucchini, (sliced)
- 3½ cups chicken or vegetable broth
- 2 tablespoons finely chopped fresh oregano ((plus a little more, for garnish))
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup half and half cream
Steps
-
In a 3-quart saucepan, heat the butter and oil. Add onion and sauté over low heat, stirring occasionally, until translucent. Add the zucchini and continue sautéing for 2 minutes.
-
Add the broth and 2 tablespoons oregano and bring to a simmer. Cover and cook for 30 minutes, or until tender.
-
For a coarse texture, pulse the soup in a food processor fitted with the steel blade. For a fine texture, puree in a blender.
-
Return the soup to the saucepan to heat up again. Add salt and pepper. Add the half and half. Taste for any additional needed seasoning. Garnish with a little bit of oregano and serve.
Nutrition Facts (per serving)
Macronutrients
Calories1236% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
Rp 4.148
Per Serving
Rp 691/serving
🏠 Save ~Rp 8.296 compared to buying!
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| unsalted butter | 2 tablespoons | - | - |
| extra virgin olive oil | 1 tablespoon | - | - |
| yellow onion | 1 medium | - | - |
| zucchini | 1.75 pounds | - | - |
| chicken or vegetable broth | 3.5 cups | - | - |
| finely chopped fresh oregano | 2 tablespoons | - | - |
| salt | 0.5 teaspoon | - | - |
| freshly ground black pepper | 0.25 teaspoon | - | - |
| half and half cream | 0.5 cup | Rp 35.000/kg | Rp 4.148 |
*Estimated market prices, may vary by region
Source: RecipeGirl
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