Courgette cream soup

Name: Courgette cream soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onion (approx. 60 g); 4 Courgettes (about 200 g each); 40 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3/4 l Vegetable broth (instant); 100 g Whipped cream; 1 collar Basil; 2 discs Toast; 1 Garlic clove

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Onion (approx. 60 g)
4 Courgettes (about 200 g each)
40 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
3/4 l Vegetable broth (instant)
100 g Whipped cream
1 collar Basil
2 discs Toast
1 Garlic clove

Directions

1
Peel and finely chop the onion. Wash, clean and chop 3 zucchini. Grate the rest of the zucchini roughly. Heat 20 g fat in a pot and fry the onion in it. Add the zucchini pieces and fry for 8-10 minutes.
2
Season with salt and pepper. Deglaze with stock and cream and bring to the boil. Wash basil, dab dry and, except for a few leaves for garnishing, chop finely and add to the soup. Puree into the zucchini cream soup with a blender.
3
Add the zucchini rasp and cook over low heat for another 3-4 minutes. In the meantime, remove the crusts from the bread and cut into triangles. Peel garlic and cut into slices. Heat remaining butter in a pan.
4
Fry the chunks of bread and garlic until golden brown. Season the zucchini cream soup again and serve with the croutons. Serve garnished with the remaining basil.