John Myers
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Creamy White Wine and Zucchini Soup with Hash Browns
The perfect creamy white wine and zucchini soup with hash browns recipe with a picture and simple step-by-step instructions.
Zucchini soup:
- 1 kg Zucchini
- 200 g Floury potatoes
- 1 Pc. Big onion
- 500 ml Vegetable broth
- 200 ml White wine dry
- 20 g Butter
- Salt
- Pepper from the grinder
- Nutmeg
- Parsely
- Lovage
- 200 ml Sour cream
Hash browns:
- 400 g Floury potatoes
- 2 Pc. Eggs
- 100 g Spring onions
- Salt and pepper
- Nutmeg
- 1 shot Oil
Zucchini soup:
- Peel the potatoes. Cut the zucchini and potatoes into 1cm small cubes. Chop the onion into small cubes. Heat the butter in a saucepan and sauté the onion without color. Add the vegetables, sweat them briefly and then deglaze with white wine and vegetable stock. Cook for about 30 minutes. Mix the soup with the hand blender until smooth. Work in the sour cream. Season to taste with salt, pepper and nutmeg. Garnish with chopped parsley and lovage.
Hash browns:
- Wash, peel and roughly grate the potatoes. Transfer to a strainer to drain. Add the eggs, salt, pepper, nutmeg and the finely chopped leek. Mix everything well. Heat the fat in a high pan. Now put small portions in stainless steel rings and place in the hot fat. Press the thalers again firmly with a fork and slowly fry until golden yellow over medium heat. Turn once.
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