Potato soup with crostini

Name: Potato soup with crostini
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 medium onion; 1 TABLESPOON Butter or margarine; 2 discs Wheat toast; 1 small green pepper; 80 g Gouda cheese; 20 g Herb Butter; 1 small zucchini; 1 pack of Potato crème fraîche soup; 3 TABLESPOONS Fresh cream; 7-10 Tbsp pink berries

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

1 medium onion
1 TABLESPOON Butter or margarine
2 discs Wheat toast
1 small green pepper
80 g Gouda cheese
20 g Herb Butter
1 small zucchini
1 pack of Potato crème fraîche soup
3 TABLESPOONS Fresh cream
7-10 Tbsp pink berries

Directions

1
Peel and finely chop the onion. Heat the fat in a pot and sauté the onion in it. Fill up with 1/2 litre water and bring to the boil. In the meantime, toast slices roast and cut in half diagonally. Wash, clean and cut the peppers into small cubes. Grate cheese roughly. Spread the toast slices with herb butter.
2
Sprinkle cheese and paprika on top. Wash, clean and roughly grate the zucchini. Stir soup powder into the boiling water and simmer gently for about 3 minutes. Toast slices in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 2-3 minutes. Stir the zucchini and crème fraîche into the soup and let it simmer for about 1 minute. Arrange in soup tureens, sprinkle with pink berries. Serve with the crostini