Zucchini cream soup with croutons

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
3 2
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. 1

    Clean and wash the zucchini. Cut 1/2 zucchini into fine strips, the rest roughly dice. Peel and chop onion and garlic

  2. 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. 3

    Cut toast into cubes and fry in 1 tbsp. hot oil until golden brown. Wash parsley, chop roughly

  4. 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

Nutrition Facts

KCAL
200 kcal
CARBS
10 g
FATS
14 g
PROTEINS
3 g

Categories & Tags

AppetizerMain dishSoups