Florian's zucchini cream soup with potatoes

Ingredients for 6 servings:

• 1 kg zucchini
• 300 g potatoes
• 100 g onion(s)
• 3 cloves garlic
• 200 ml cream
• 2 egg yolks
• 1.2 liters of vegetable broth
• 1 pinch of nutmeg
• 1 pinch(s) white pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian

First of all, the soup lasts for 2 days for us, as there are only 2 of us. We usually leave out the broth on the first day and use a dollop of sour cream instead. Grate 100g of zucchini and set aside. Dice the rest of the zucchini. Dice the potatoes as well. Dice the onion and sauté in a little butter in a pot until translucent. At the end, add the finely diced garlic. Top up everything with 1.2 liters of vegetable stock and add the diced vegetables. Cover and simmer over medium heat until the vegetables are soft. Then puree, stir in the grated zucchini, and season with nutmeg, salt, and white pepper. For the broth, whisk 2 egg yolks with the cream. Remove the pot from the heat and let it cool slightly. Add the broth to the soup, stirring constantly.