Zucchini cream soup

Ingredients for 8 servings:

• 4 m.-sized onion(s)
• some fat for frying
• 4 large zucchini, each about 1 kg
• 800 ml beef stock
• 800 ml vegetable stock
• 1 pack of frozen garlic (40 g)
• 1 pack of garden herbs, frozen (40 g)
• 600 g cream cheese or cream cheese preparation, preferably light or balance
• 2 bottles of Cremefine, 7%
• some salt and pepper
• some sage, dried
• some nutmeg
• some rosemary, shredded
• 2 shots of dry white wine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Peel and roughly chop the onions and fry in a large pot with fat/oil and a little salt until translucent, lightly toasting if necessary. Deglaze with a little vegetable stock. Wash the zucchini, remove the stalks and flower heads, and (if the zucchini is large) halve them. If the seeds are already hard, deseed them. Cut the unpeeled zucchini into large pieces and add to the pot. Top up with the stock so that the vegetables are not completely covered, add the garden herbs and garlic. Bring to a boil in a covered pot over high heat, then simmer over low heat for about 30 minutes (the vegetables should be soft). Finely pass the contents of the pot with a food processor. Add the Cremefine and cream cheese, stir in with a whisk, and season to taste with the spices. The soup should be creamy; thicken with a little sauce thickener if necessary. Finally, stir in the white wine. This goes well with sausages, bread, rolls, and baguettes. The soup is also excellent as a snack or appetizer and can be kept warm for a long time. Vegetarians can use the same amount of vegetable stock instead of the beef stock. The soup doesn’t look like much, but it uses up tons of zucchini, freezes well, and is highly addictive.