Zucchini cream soup with nut crostini

Name: Zucchini cream soup with nut crostini
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 medium onion; 2 Garlic cloves; 2 Courgette; 200 g Potatoes; 4 TABLESPOONS Oil; 2 TEASPOONS Vegetable broth; 30 g Walnut kernels; 8 Thin slices of baguette; 7-10 Tbsp Salt; 150 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Sugar; 1-2 TABLESPOONS Pumpkin seed oil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 medium onion
2 Garlic cloves
2 Courgette
200 g Potatoes
4 TABLESPOONS Oil
2 TEASPOONS Vegetable broth
30 g Walnut kernels
8 Thin slices of baguette
7-10 Tbsp Salt
150 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Sugar
1-2 TABLESPOONS Pumpkin seed oil

Directions

1
Peel and finely dice the onion and garlic. Clean zucchini, peel potatoes. Wash both and cut into large pieces.
2
Heat 2 tablespoons of oil in a large pot. Sauté onion and garlic, add zucchini and potatoes and cook for 3-4 minutes. Approx. 3 ⁄ Stir in 4 l water and stock. Bring everything to the boil, cover and simmer for about 15 minutes.
3
Chop the walnuts and roast them in a large coated pan without fat. Remove. Heat 2 tablespoons of oil in the pan and fry the slices of bread in it from both sides until golden brown. Season with salt and spread the walnuts on top.
4
Finely puree the soup with the cutting stick. Stir in cream and bring everything to the boil briefly. Season with salt, pepper, lemon juice and 1 pinch of sugar.
5
Sprinkle soup with pumpkin seed oil and serve with nut crostini.