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Cut the onion into small pieces and sauté in a little cooking oil.
Chop the potatoes and zucchini, add them to the onions and sauté them for a few minutes. Deglaze with the vegetable stock and simmer for about 20 minutes. Spice up.
Now puree the soup, add the cream and pesto, season to taste, done.
Heat the olive oil in a pan, cut the toast into small cubes. Press the garlic into the oil and add the parsley. Now add the toast cubes over a low heat and roast until the croutons are ready.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.
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