John Myers
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Fine Zucchini Foam Soup
The perfect fine zucchini foam soup recipe with a picture and simple step-by-step instructions.
Garlic croutons
- 1 middle Onion
- 1 tablespoon Clarified butter
- 1 tablespoon Vegetable broth powder
- 400 ml Water
- 1 half tbsp Gourmet fine seasoning
- 1 half tbsp Salt and pepper
- 1 kl. toe Fresh garlic
- Nutmeg
- 250 g Sour cream
- 3 tablespoon Mascarpone
- 5 Discs White bread dry
- 2 tablespoon Clarified butter
- 2 tablespoon Garlic spray
- 2 tablespoon Salt
for decoration
- 2 tablespoon Parsely
preparation
- Cut the onion into fine cubes – wash the zucchini and cut into coarse cubes together with the skin – cut the old white bread into cubes
Preparation of zucchini soup
- Roast the onion in clarified butter – roast the zucchini cubes at the same time – pour in the water and add the vegetable stock powder (Emari’s vegetable stock powder) as well as salt and pepper – cover and simmer gently for about 10 minutes
- finely puree with the mixx stick – then add the sour cream and puree again – season with nutmeg and gourmet fine seasoning
Preparation of garlic croutons
- Heat the clarified butter and fry the bread cubes in it until crispy – towards the end, when you have already got a bit of color, spray the garlic spray over it and continue toasting – remove the croutons and place them on kitchen crepe so that the excess fat is absorbed
Completion and serve
- shortly before serving, add the mascarpone to the soup and whip it again until frothy with the blender – serve with the garlic croutons and a little parsley
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