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79
Zucchini-Cremesuppe
Zubereitung: 20 Min. - 4 Pers. - MIKROWELLE
Gefäß: 1 2-Liter-Schüssel mit Deckel
3 Zucchini (ca. 600 g)
1 mittelgroße Kartoffel
1 Würfel Hühnerbouillon
3 Portionen Schmelzkäse
Milch
Salz, Pfeffer
Eine Zucchini und die Kartoffel schälen und alles in große Würfel schneiden. Zusammen
mit dem Bouillonwürfel und 1/2 Glas heißem Wasser in die Schüssel geben, bedecken und
20 Min. auf MAX kochen. Einen halben Liter heißes Wasser + einen halben Liter heiße
Milch sowie den Schmelzkäse hinzugeben, anschließend alles im Mixer pürieren, würzen
und servieren. Sollten die Zucchini zu bitter sein, können Sie anstelle des Wassers nur
Milch nehmen. Sie können auch alle Zucchini schälen anstatt nur einer, um die eventuelle
Bitterkeit der Schale zu reduzieren.
Zubereitung
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