Kúrbítssúpa

Zucchini soup

While shopping at Litla Bændabúðin recently in Flúðir, I "inherited" a zucchini from a friend who bought a three-pack of fresh zucchinis, which I then spontaneously made into a very tasty soup at home.

Zucchini are a subspecies of garden squash that belong to the cucurbit family. It is a breed that was originally bred by indigenous peoples in Central America and then came to Europe with seafarers in the 16th and 17th centuries. Today zucchinis also grow in Icelandic greenhouses.

The English name "zucchini" comes from Italian, where this fruit is called "zucchino", a diminutive of "zucca" (= "pumpkin").

In Icelandic, the zucchini is called "kúrbítur".

Ingredients for 4 servings

500 g zucchini

1 onion

2 Tbsp oil

1 bouillon cube / 1 Tbsp vegetable broth powder

500 ml water

1 tsp coarse sea salt
1 pinch of pepper

250 ml whipping cream

Preparation

Peel the zucchini and onion and cut into coarse pieces.

Fry the vegetables in the oil in a large pot.

Pour the boiling water over it, add the bouillon cube or some soup powder and then let the whole thing simmer over low heat for about 20 minutes.

Puree the vegetables with a blender or similar. I didn't puree it very finely because I still like a few pieces of vegetables in the soup, but everyone does it differently.

Add the liquid cream and stir.

Season with salt and pepper, if necessary leave it on the stove for a while so that the soup with the cold cream in it gets a little warmer.

Bon appetit!

[Translated from here.]