Zucchini soup with bresso and prawns

Ingredients for 4 servings:

• 2 kg zucchini
• 500 g potatoes, floury
• 1 liter meat broth or vegetable broth
• 1 stalk(s) leek
• 1 small carrot(s)
• 1 garlic clove(s)
• 3 peppers, hot
• lovage
• celery
• marjoram
• Salt
• 1 cup of cream cheese (Bresso), or similar, with herbs of Provence
• 200 g prawns
• olive oil

Instructions

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

Wash and dice the zucchini, peel and dice the potatoes, trim and dice the carrot, trim and slice the leek into rings, wash and chop the lovage and celery, pluck the marjoram, peel and finely chop the garlic clove. Pour the broth into a large pot and add all the ingredients, add 1 teaspoon of salt, and bring to a boil. Add the hot chili peppers whole to the soup, then simmer over low heat for about 20 minutes. Remove the chili peppers and blend the soup until creamy. Stir in the cup of Bresso and season to taste with salt, if desired. Sear the prawns in olive oil. Ladle the soup into deep bowls and arrange the prawns on the plates. Serve with fresh baguette.