John Myers
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Soups: Zucchini Soup with Carrots and Onion Croutons
The perfect soups: zucchini soup with carrots and onion croutons recipe with a picture and simple step-by-step instructions.
- 1 piece Zucchino
- 1 piece Carrot
- 1 piece Fresh onion
- 1 tablespoon Clarified butter
- 2 tablespoon Sour cream
- 100 g Sheep cheese
- 2 Discs Black bread
- 1 piece Fresh onion, small
- 1 tablespoon Butter
- 1 tablespoon Vegetable broth *
- 1 pinch Black pepper from the mill
- 1 pinch Salt
the soup
- Peel and finely dice the onion, cut off the flowers from the zucchino and cut into pieces.
- Heat the clarified butter in a saucepan and fry the onions and zucchini pieces in it.
- Pour some water and cook until soft. Then puree with the magic wand. Pour some more water.
- Peel the carrot and grate finely. Add to the mashed zucchini and cook until soft.
- Crumble the sheep’s cheese and add to the soup along with the sour cream and vegetable stock. Season to taste with salt and pepper.
the croutons
- Cut the black bread into small cubes and roast in butter together with the chopped onion.
- Arrange the soup in warmed plates, spread croutons on top and garnish with a green leaf (basil, parsley or something like that).
- * Link to spice mixes: Granulated vegetable broth
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