Zucchini cream soup

Name: Zucchini cream soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 450 g Courgette; 1 Onion; 15 g Butter or margarine; 1/2 l Vegetable broth (Intant); 4 (approx. 100 g) yellow and 4 red cherry tomatoes; 1/4 collar Chives; 2 stem(s) Parsley; 1 stalk of dill; 100 g Double cream cream cheese; 2 TABLESPOONS Crème-fraîche; 7-10 Tbsp Salt; 7-10 Tbsp white pepper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

450 g Courgette
1 Onion
15 g Butter or margarine
1/2 l Vegetable broth (Intant)
4 (approx. 100 g) yellow and 4 red cherry tomatoes
1/4 collar Chives
2 stem(s) Parsley
1 stalk of dill
100 g Double cream cream cheese
2 TABLESPOONS Crème-fraîche
7-10 Tbsp Salt
7-10 Tbsp white pepper

Directions

1
Clean, wash and dry the zucchini and cut them into pieces, except for about 75 g. Coarsely grate the rest of the zucchini. Peel and chop onion. Heat the fat in a pot and fry the onion until transparent.
2
Add pieces of zucchini, braise and deglaze with stock. Simmer covered for 8-10 minutes. In the meantime clean, wash and slice the cherry tomatoes. Wash the herbs, dab dry, chop and stir into the cream cheese.
3
Form 8 small cams with 2 teaspoons. Finely puree the zucchini in the stock, stir in the crème fraîche and season to taste with salt and pepper. Arrange the soup with tomato slices, zucchini rasp and cream cheese nocks in deep plates.