Zucchini soup with scampi

Ingredients for 4 servings:

• 1 kg zucchini, diced
• 3 medium-sized potatoes, diced
• 1 large onion(s), diced
• 2 cloves garlic, diced
• 1 tbsp crème fraîche
• 1 tbsp olive oil
• 1 pinch(s) of salt and pepper
• 400 g scampi
• 1 liter vegetable broth
• 1 bunch of chives
• 1 shot of dry white wine
• 1 tsp soy sauce
• 1 dashes Tabasco
• 1 dashes lemon juice
• 1 pinch(s) of salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

First, peel the scampi, remove the intestines, and marinate them in a marinade made from soy sauce, Tabasco, lemon juice, and salt/pepper. Heat the olive oil in a saucepan and sauté the diced onions and garlic. Deglaze with a splash of white wine and top up with the vegetable stock. Add the potatoes and zucchini and simmer for about 30 minutes. Then puree the soup with a hand blender. Season with salt, pepper, and crème fraîche. Remove the scampi from the marinade and sear them in a pan. Then divide them evenly among 4 deep plates. Now ladle the soup into the plates with the scampi. Chop the bunch of chives and garnish with them.