Do you want to have a laugh? Yesterday I was in the garden of the house thinking: I love making recipes in the middle of nature! I was walking with my nose up when I saw a "shadow, a giant snake!" D "instinct, I ran away like crazy when all of a sudden I thought:" what nonsense! ". I immediately went back to the garden to check which strange" beast "was hiding among the plants. But it wasn't a snake !! It was a giant courgette or rather 10 giant courgettes. Look a bit "beautiful right? But believe me: immersed in my thoughts, I had a nice adrenaline rush! We arrange this beautiful example of courgette for the holidays and prepare a good soup with yogurt and puffed rice.
Video of the Recipe
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Identity Card of the Recipe
- 42 KCal Calories per serving
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Ingrediants
- About 300 ml of water
- 400 ml of rice milk
- 200 g of potatoes
- About 60 g of puffed rice
- q.s. of salt
- 120 g of Greek yogurt
- 400 g of zucchini
Materials Needed
- Large saucepan with lid
- Food cutting board
- Knife (preferably ceramic)
- Immersion mixer
- Ladles of various sizes
- Potato peeler
Preparation
- Wash the courgettes well and cut them into fairly regular chunks.
- Peel the potato, wash the pulp and cut it into pieces as large as those of courgette.
- Pour the vegetables into a saucepan, then cover them with water and rice milk (you can also use another type of milk, vegetable or animal according to your tastes).
- Turn on the fire and bring to a boil: maintain a moderate flame, avoiding to evaporate the liquid too much. Continue cooking for about half an hour, or until the vegetables are soft.
Did you know that
The suggested doses are rather approximate and depend on the type of courgette and potato used. It should also be remembered that cooking that is too lively facilitates the evaporation of the liquid: in this case, it is advisable to add a little more water or milk. In general, vegetables must always remain covered by a veil of liquid. .- When the courgettes and potatoes are cooked to perfection, add salt to taste and mix with the immersion mixer until a homogeneous cream is obtained. If the cream is too liquid, raise the heat and let the liquid evaporate; vice versa, add more milk or water.
- To enrich the zucchini cream, pour the Greek yogurt (or a plain cow's milk yogurt) and mix thoroughly.
- Serve as an accompaniment to puffed rice.
Alice's comment - PersonalCooker
Here's how to transform a giant courgette "biscione" into a velvety and very delicate cream. If you do not have these courgettes, of course, you can use normal "specimens": the cream will be equally good! Word of Personal-Cooker.Nutritional values and Health Comment on the recipe
The Zucchini and Yogurt Cream with Puffed Rice is a low-calorie soupy first course. It contains a "very high quantity of" water, does NOT provide lactose (as rice milk is used and not animal milk) and has a remarkable satiating power.The average portion of Zucchini and Yogurt Cream with Puffed Rice is almost free, but within the limits of reasonableness (? 500g).
