Hearty zucchini cream soup

Ingredients for 4 servings:

• 900 g zucchini
• 250 g potatoes
• 1 cup sour cream (200 g)
• 1 ½ tsp, heaped salt
• 1 m.-sized onion(s)
• n. B. Pepper, colorful from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

simple, vegetarian

First, peel the onion, halve it, and cut it into strips. Fry it in a non-stick pan without oil until it starts to turn translucent. Meanwhile, wash the zucchini, peel the potatoes, and roughly dice both. Add them to the translucent onions. Let everything simmer for about 5-8 minutes, stirring occasionally. Then bring everything to about the same level in the pan and fill it with water until just before the top pieces are reached. I let the whole thing simmer gently over low to medium heat for about 30 minutes. Then I puree the whole thing, or in my case, put it in a blender (although this requires another pan). Then return it to the heat, add some of the salt and the sour cream (it’s best to only add 1/4 of the cup at a time and season to taste!). Add a little freshly ground pepper, and it’s done. A little tip: I always let the soup simmer for a few hours; this intensifies the flavor even more. I also fry cubes of white bread, wheat bread or rolls in oil until crispy/golden brown and sprinkle the cubes on top just before serving (otherwise they get soggy).