Yellow zucchini cream soup with basil strudel à la Subisari

Ingredients for 4 servings:

• 4 m.-large zucchini, yellow
• 1 small onion(s)
• 2 garlic cloves
• ⅛ liter white wine
• 500 ml broth, homemade if possible
• 1 small carrot(s), optional
• salt and pepper
• 1 egg(s)
• 70 g flour
• 150 ml milk or water
• 1 handful of basil leaves
• e.g. olive oil
• n. B. Salt
• e.g. Parmesan
• 4 slice(s) of raw ham, optional
• cream, whipped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

simple summer soup, also suitable for a menu

For the soup, sauté finely diced onion in a little olive oil. Add the diced zucchini, garlic, and carrot, if desired, and deglaze with stock and white wine. Let the soup simmer for 20 minutes, adding more water as needed. Then purée thoroughly with a hand blender and season with salt and pepper. Meanwhile, for the pancakes, whisk the egg with flour and milk and a pinch of salt until you have a smooth pancake batter. Cook four thin pancakes in olive oil (or regular oil if you don’t have frying olive oil on hand). Roughly chop the basil and mix well with the olive oil and Parmesan cheese. Spread the basil mixture over the pancakes. If desired, top two of them with prosciutto and roll them up. Bake the rolls in the oven at 170°C for 10 minutes, then pierce them with a toothpick every 2 cm. Cut the rolls into small rounds between toothpicks and serve over the zucchini cream soup. Decorate with whipped cream, if desired.