Courgette cream soup

Name: Courgette cream soup
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 small onion; 1 (approx. 200 g) Courgette; 150 g Potatoes; 1/2 tsp (3 g) Oil; 1/2-1 TEASPOON Vegetable broth; 2-3 stem(s) Chervil or parsley; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 tablespoon (20 g) ripened cream; 7-10 Tbsp Melissa

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 small onion
1 (approx. 200 g) Courgette
150 g Potatoes
1/2 tsp (3 g) Oil
1/2-1 TEASPOON Vegetable broth
2-3 stem(s) Chervil or parsley
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 tablespoon (20 g) ripened cream
7-10 Tbsp Melissa

Directions

1
Peel and finely chop the onion. Clean and wash the zucchini and possibly cut off some slices to garnish. Peel and wash the potatoes. Chop zucchini and potatoes coarsely
2
Fry the onion in hot oil. Briefly fry the potatoes and courgettes. Add a good 1/4 l water and stock. Bring everything to the boil, cover and cook for about 15 minutes
3
Wash the chervil and add to the soup, except for a few leaves. Remove the soup from the stove and puree. Season to taste with salt and pepper. Stir in sour cream. Garnish with zucchini slices, chervil and lemon balm