Zucchini-leek soup with parmesan biscuits

Ingredients for 6 servings:

• 1 large zucchini
• 2 stalk(s) leeks
• 2 tbsp vegetable broth powder
• 1 liter of water
• 2 tbsp olive oil
• Crème fraîche, for garnishing
• 1 dash of cream
• Parmesan, in a piece

Instructions

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

Very simple and ideal for freezing and preparing.

Wash, peel, and slice the zucchini. Trim, wash, and slice the leek into large rings. Heat the olive oil in a large pot and sauté the vegetables for 5-10 minutes, stirring regularly. Measure 1 liter of water into a measuring jug and stir in the vegetable stock powder. Add the stock to the vegetables in the pot and simmer for about 1 hour. Meanwhile, coarsely grate a handful of Parmesan cheese and place small heaps on a baking tray lined with baking paper (keeping enough space between them!). Bake in the oven at 180°C (convection oven) for about 2 minutes, until the cheese has melted and reached the desired degree of browning. Remove the baking tray from the oven to cool and wait until the biscuits are cool and firm. Now finely purée the soup with a hand blender and bring back to a boil briefly. Just before serving, refine the soup with a dash of cream, pour into small glasses, garnish with a dollop of crème fraîche and place the Parmesan biscuit upright on the dollop of crème fraîche.