Super-quick zucchini cream soup

Ingredients for 6 servings:

• 2 ¼ kg zucchini
• 2 m.-sized onion(s)
• 4 cloves garlic
• 1 dash of olive oil
• salt and pepper
• 2 liters of water, or as needed
• 2 pieces of Parmesan rind (the hard end piece of the Parmesan cheese, about 1 – 1.5 cm wide)
• ½ cup sour cream (can be replaced with sour cream)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Also good for giant zucchini that were harvested too late!

First, peel and quarter the onions and garlic cloves. Lightly sauté both in a large pot with olive oil. Cut small zucchini into pieces, or peel and deseed large zucchini, then also cut into pieces. Add the zucchini pieces and season generously with salt. Pour in water (about a hand’s breadth less than the zucchini; too much water will make the soup watery) and bring to a boil. Add the Parmesan cheese pieces and cook. After 20 minutes, remove the Parmesan cheese, stir in the sour cream, and puree the soup. Then season generously with salt and pepper. If possible, let the soup cool, then refrigerate and serve reheated the next day. The soup tastes better if you use a giant zucchini; it’s milder and less intense, making it ideal for family members who are tired of zucchini because of the abundance of zucchini.