Zucchini and cheese soup

Ingredients for 4 servings:

• 500 g zucchini
• 30 g butter or margarine
• 1 clove(s) garlic
• 2 tbsp flour (wheat flour)
• 750 ml vegetable stock
• 200 ml white wine (dry)
• 80 g Gouda cheese (coarsely grated)
• 200 g cream cheese spread
• 1 bunch of dill
• Salt and pepper, freshly ground

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash and dry the zucchini, trim the ends, and coarsely grate the zucchini. Heat butter or margarine in a saucepan and sauté the grated zucchini. Peel and finely chop the garlic, add it to the zucchini, sprinkle the flour over the mixture, and sauté briefly. Add the vegetable stock and white wine and stir well to avoid lumps. Bring everything to a boil and simmer for about 5 minutes. Coarsely grate the Gouda cheese, add it to the soup with the processed cheese, and melt while stirring. Rinse the dill in cold water, pluck the tips from the stems, chop finely, and add to the soup. Season with salt and pepper. Serve best with fresh baguette and a glass of white wine.