John Myers
Fine Zucchini Soup
The perfect fine zucchini soup recipe with a picture and simple step-by-step instructions.
- 1 size Zuchini, about 1.5 kg
- 4 piece Spring onions
- 2 medium sized Potatoes
- 125 g Bacon cubes
- 500 Milliliters Vegetable broth
- 2 tbsp Sour cream
- 2 tbsp Herbal salt and pepper
- 1 handful Kitchen herbs finely chopped
- First I fry the bacon in a large pan until crispy. In the meantime, I clean the leek, cut into fine rings, core the zucchine and cut it into small cubes. I cut the washed and peeled potatoes into small cubes and cook them until soft.
- Now I put the leek in the pan and fry it briefly, add the zucchini and steam everything with the lid closed for about 10 minutes.I mash the contents of the pan and the potatoes briefly and put everything in a sufficiently large saucepan and half a liter of vegetable stock. I boil the soup briefly, let it simmer for about 10 minutes, season it with herbal salt and pepper and stir in the sour cream and let the soup steep for another 10 minutes. If you like, you can sprinkle some zucchini flowers over it.
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