Tubetti lisci with potato and courgette soup

  • Difficulty


  • 150 g0SX0062
  • 1 clove garlic
  • 1 small bunch parsley
  • 200 g potatoes
  • 30 g Butter
  • 1 onion
  • 200 g courgettes
  • salt and pepper
Tubetti Lisci n° 62


Top and tail the courgettes, rinse them and lice them into rings; then peel the onion, rinse it and slice it onion finely; peel the garlic and crush it lightly.Peel the potatoes, rinse and dice them. In a saucepan heat the butter; add the onion and the garlic and fry them until soft but not golden, stirring well with a wooden spoon.Add the potatoes and the courgettes, flavour them a little; pour 3/4 of a litre over it.Season with a pinch of salt and pepper, cover with a lid and simmer for 30 minutes, over a medium heat.Rinse the parsley, dry it and chop it up finely.Remove the mix of courgette and potatoes from the heat, keep a spoonful aside and sift the rest in a vegetable mill in the same saucepan.Then place it over the heat again and bring it to the boil and simmer for about 12 minutes.A few minutes before it is ready add the potatoes and the courgettes left aside.Sprinkle the soup with parsley and serve it warm.