Courgette and basil cream

Name: Courgette and basil cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium onion; 4 (800 g) medium zucchini; 3 tablespoons (30 g) butter/margarine; 2-3 TEASPOONS Vegetable broth (instant); 7-10 Tbsp salt, pepper; 2 discs Toast; 1 Garlic clove; 1 bunch/pot of basil; 100 g Whipped cream

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium onion
4 (800 g) medium zucchini
3 tablespoons (30 g) butter/margarine
2-3 TEASPOONS Vegetable broth (instant)
7-10 Tbsp salt, pepper
2 discs Toast
1 Garlic clove
1 bunch/pot of basil
100 g Whipped cream

Directions

1
Peel and chop the onion. Clean and wash the zucchini. Chop 3 zucchini finely
2
Fry the onion and courgette pieces in 2 tbsp. hot fat. Add 3/4 l water and bring to the boil. Stir in broth and season. Cover and simmer for about 10 minutes. Grate remaining zucchini
3
Cut the toast into cubes. Peel garlic and cut into slices. Wash the basil. Chop finely except for some, add to the soup and puree everything. Add zucchini rasp and cream and simmer for 1-2 minutes
4
Fry the bread cubes and garlic in 1 tablespoon of hot fat. Season the soup to taste. Garnish with croutons and rest of basil