Courgette cream soup

Name: Courgette cream soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Courgette; 2 spring onion stems; 3 TABLESPOONS Oil; 3/8 l Vegetable broth (instant); 75 g Whipped cream; 1 washer Toast; 1 Garlic clove; 7-10 Tbsp Tabasco mild; 7-10 Tbsp red berries

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Courgette
2 spring onion stems
3 TABLESPOONS Oil
3/8 l Vegetable broth (instant)
75 g Whipped cream
1 washer Toast
1 Garlic clove
7-10 Tbsp Tabasco mild
7-10 Tbsp red berries

Directions

1
Clean and wash the zucchini. Cut 1 thin slice of 1 zucchini lengthwise, cut into fine strips and put aside. Dice remaining zucchini. Clean and wash spring onions and cut into rings.
2
Heat 1 tablespoon of oil in a saucepan. Sauté the zucchini and spring onions briefly. Deglaze with broth and cream. Bring to the boil and cook over medium heat for about 5 minutes. In the meantime cut toast into small cubes.
3
Peel and finely chop the garlic. Heat the remaining oil in a frying pan. Fry the bread cubes and garlic until golden brown. Puree the zucchini in the liquid. Season to taste with Tabasco. Pour soup into cups.
4
Spread bread cubes and zucchini strips on top. Sprinkle with red berries.