ペースト（人参ペースト）｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし
Registered dietitian: Ayako Sekiguchi's wellness kitchen Time required : 30minutes
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Zucchini soup | Transcription of recipe by Hôtel de Mikuni
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Ingredients
- zucchini : 500g
- 玉ねぎ : 1/4個
- 水 : 250cc
- ニンニク : 1片
- クリームチーズ : 3個
- オリーブオイル : 大さじ1
- 塩胡椒(加熱用) : 適量
- ナツメグ : 適量
- 塩胡椒(仕上げ用) : 適量
Time required
30minutes
Procedure
-
1)
Prepare for garlic
00:56
Remove the garlic core.
-
2)
Prepare for zucchini
01:06
Cut the zucchini into slices.
-
3)
To heat
01:22
Put the pot on high heat.
Add olive oil.
Add onions and garlic and fry over medium heat.
Add zucchini and fry.
Shake salt and pepper (for heating) and fry.
Add water.
Boil once.
Reduce heat to low and simmer for 10 minutes.
Remove from heat. -
4)
Stir with a mixer
03:41
Take the residual heat of 3.
Place in a mixer and stir.
Add cream cheese and stir. -
5)
仕上げる
05:07
鍋に4を入れる。
塩胡椒(仕上げ用)を振って混ぜる。
器に注ぐ。
ナツメグを振る。
Point
・ Slice the onion into thin slices in advance.
・ During step 3, do not burn the onions and garlic.
・ During step 3, fry the zucchini without coloring it.
・ Adjust the time spent in the mixer in step 4 according to your favorite finish.
・ Shake the nutmeg to add fragrance.
・ If you want to make cold soup, chill the finished product in the refrigerator overnight or chill it in ice water.
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