Cheese cream soup with zucchini

Name: Cheese cream soup with zucchini
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1-2 small onion; 30 g butter/margarine; 30 g Flour; 3/8 l clear broth (instant); 3/8 l Milk; 150 g Cream processed cheese; 7-10 Tbsp salt, pepper, Worcester sauce; 1 small zucchini; 7-10 Tbsp pink berries

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1-2 small onion
30 g butter/margarine
30 g Flour
3/8 l clear broth (instant)
3/8 l Milk
150 g Cream processed cheese
7-10 Tbsp salt, pepper, Worcester sauce
1 small zucchini
7-10 Tbsp pink berries

Directions

1
Peel and chop the onion and sauté in hot fat. Add flour and sauté while stirring. Stir in broth and milk, bring to the boil. Let simmer for about 5 minutes, stirring from time to time
2
Melt the processed cheese in flakes in the soup while stirring. Season to taste with salt, pepper and Worcester sauce. Clean, wash and roughly grate the zucchini. Stir into the soup and simmer briefly. Arrange and sprinkle with pink berries if necessary
3
The braised tomatoes are braised very slowly in their own juice as halves at low heat. They keep their shape and do not burn!