zucchini soup

Ingredients for 4 servings:

• 4 zucchini
• 1 onion(s)
• 200 g cream
• n. B. water
• nutmeg
• salt and pepper
• Butter or oil
• Vegetable broth, instant
• possibly parsley, fresh or dried

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Peel the zucchini, remove the seeds, and dice. Dice the onion. Heat a little butter or oil in a saucepan. Add the onions and sauté (they shouldn’t brown, so don’t overheat). After two or three minutes, add the diced zucchini and season with salt, pepper, and a pinch of nutmeg. Add a little water (3-4 tablespoons), put the lid on the pan, and sauté. Stir occasionally, making sure it doesn’t burn. Add another tablespoon of water if necessary. When the zucchini softens, stir in a teaspoon of vegetable stock and top up with very hot water so that the zucchini is almost covered. Simmer for a few minutes over low heat, then add the cream, stirring constantly, simmer for another 3 minutes, and then season to taste. Now puree everything with a hand blender. You can also add dried or fresh, finely chopped parsley before blending. Tastes good with croutons (toasted white bread cubes).