Zucchini cream soup with croutons

Name: Zucchini cream soup with croutons
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2-3 Courgettes (about 500 g); 1 medium onion; 1 Garlic clove; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried herbs of Provence; 100 ml White wine or vegetable broth; 2 TEASPOONS Vegetable broth; 2 discs Toast; 2-3 stem(s) Parsley; 100 g Whipped cream

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2-3 Courgettes (about 500 g)
1 medium onion
1 Garlic clove
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried herbs of Provence
100 ml White wine or vegetable broth
2 TEASPOONS Vegetable broth
2 discs Toast
2-3 stem(s) Parsley
100 g Whipped cream

Directions

1
Clean and wash the zucchini. Cut 1/2 zucchini into fine strips, the rest roughly dice. Peel and chop onion and garlic
2
Heat 1 tablespoon of oil in a pot. Fry the onion, garlic and diced zucchini. Season with salt, pepper and herbs from Provence. Stir in wine, approx. 3/8 l water and stock. Bring to the boil, cover and simmer for about 10 minutes
3
Cut toast into cubes and fry in 1 tbsp. hot oil until golden brown. Wash parsley, chop roughly
4
Puree the soup. Stir in cream and zucchini strips, bring to the boil once and simmer for another 1-2 minutes. Season to taste with salt and pepper. Sprinkle with croutons and parsley. Green olives taste good with it