Zucchini soup with cheese dumplings
DIFFICULTY
easy
easy
RATING
Ingredients
Servings:
4
- 450 g Courgette
- 1 Onion
- 11/2 TBSP. Butter or margarine
- 1/2 l Vegetable broth (instant)
- 4 yellow and red cherry tomatoes
- 1/4 collar Chives
- 2 stem(s) Parsley
- 2 stem(s) Dill
- 100 g Double cream cream cheese
- 2 TABLESPOONS Fresh cream
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
Directions
- 1
Cut the zucchini into pieces, except for 75 g. Grate the rest of the zucchini roughly. Dice onion. Heat the fat and fry the onion in it. Add the zucchini pieces and braise briefly. Deglaze with broth. Simmer covered for 8-10 minutes.
- 2
Clean, wash and halve the tomatoes. Wash the herbs, dab dry, chop and stir into the cheese. Form small dumplings. Puree the soup with a chopping stick. Stir in crème fraiche and season to taste. Serve the soup with tomatoes, grated zucchini and cheese dumplings
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