A creamy, delicate-flavored soup that will look playful when you add the sharp cheese little trees. Extremely easy and quick to prepare, makes a perfect low-calorie, vegetarian first course and is totally kid-friendly.
Ingredients (serves 4)
2 cups chicken stock
½ cup sour cream
2 tbsp. olive oil
salt and pepper
8 tbsp. grated Parmesan (or any other type of strong cheese with that same texture)
8 bread sticks (Italian grissini, Spanish picos…)
STEP 1.- Peel and cut the zucchini into thick slices. Slice the onion.
STEP 2.- Add the oil to the pressure cooker, wait until hot and add the onion. Cook until golden brown.
STEP3.- Add the zucchini, toss and cook for 2 or 3 minutes. Season with salt and pepper.
STEP 4.- Add the stock, cover and cook for 10 minutes when the pressure cooker is ready.
STEP 5.- When the pressure cooker is cold, open it and add the sour cream. Use the hand blender to obtain a smooth puree.
STEP 6.- While the zucchini are cooking, preheat the oven to 200 º and prepare an oven tray covering it with baking paper. Place some bread sticks and cover them with aluminum foil, except the tip.
STEP 7.- Cover the tip of each bread stick with a tablespoon of cheese.
STEP 8 .- Bake until the cheese melts and starts getting golden brown. (In my oven 2 minutes, so be careful they don’t get burnt).
STEP 9.- Let cool down and use them to decorate the zucchini puree, along with some finely chopped parsley.
– You can add some pumpkin substituting half of the zucchini.
– If you don’t use a pressure cooker, you will need more liquid and time to cook the zucchini (at least one more cup and 10 more minutes).
– If you use a round mold, instead of little trees you can make lollipops.