Zucchini cream soup

Name: Zucchini cream soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g Courgette; 1 Garlic clove; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried herbs of Provence; 100 ml dry white wine; 2 stem(s) flat leaf parsley; 2 discs Toast; 1 TABLESPOON Butter or margarine; 100 g Whipped cream

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g Courgette
1 Garlic clove
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried herbs of Provence
100 ml dry white wine
2 stem(s) flat leaf parsley
2 discs Toast
1 TABLESPOON Butter or margarine
100 g Whipped cream

Directions

1
Clean and wash the zucchini. Cut 100 g into fine strips. Dice remaining zucchini. Peel garlic and press it through a garlic press. Heat the oil.
2
Fry garlic and diced zucchini in it. Season with salt, pepper and dried herbs. Deglaze with white wine and 400 ml water. Cover and simmer for 10 minutes. Meanwhile wash parsley and chop coarsely. Cut toast into small cubes. Just before serving, fry in melted fat until golden brown. Puree the soup with the chopping stick. Refine with cream. Heat parsley and zucchini strips in it.
3
Just before serving, fry in melted fat until golden brown. Puree the soup with the chopping stick. Refine with cream. Heat parsley and zucchini strips in it. Season with salt and pepper if necessary. Serve sprinkled with croutons. Serve with olives stuffed with paprika