Wild herb cream soup with zucchini chips

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the vegetable broth, peel or clean the soup greens, wash and cut into pieces. Peel onions, dice 1 roughly. Heat 1 tablespoon of oil in a large pot. Fry the diced onions and soup vegetables.

2. 2

   Deglaze with wine and 1 l water and bring to the boil. Add bay leaf, peppercorns and about 1/2 teaspoon salt. Simmer at low heat for about 45 minutes. Pour stock through a fine sieve.

3. 3

   Finely dice the remaining onions. Peel, wash and roughly grate the potatoes. Heat 1 tablespoon of oil in a saucepan. Fry the onions in it. Add vegetable stock. Add potatoes. Bring to the boil, cover and simmer for about 10 minutes.

4. 4

   Clean and wash the zucchini and cut them diagonally into very thin slices. Heat 2 tablespoons of oil in a frying pan. Fry the zucchini in it from each side until golden brown, season with salt. Drain on kitchen paper.

5. 5

   Wash the herbs, shake dry and cut coarsely. Add herbs and 100 g cream to the soup, puree everything. Season to taste with salt and pepper.

6. 6

   Whip 100 g cream. Serve the soup. Pour cream in patches and add zucchini chips. Garnish with edible flowers, e.g. horn violets, if desired.

Nutrition Facts

KCAL
310 kcal

CARBS
10 g

FATS
24 g

PROTEINS
4 g