Zucchini and basil cream soup

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 4 m.-large zucchini
• 1 bunch of soup vegetables
• 30 g butter
• 2 slices of toast
• 1 clove(s) garlic
• 1 bunch of basil
• 100 g whipped cream
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and dice the onion. Clean the zucchini and chop three pieces into small pieces. Clean and dice the soup vegetables. Sauté the onion, soup vegetables, and zucchini pieces in 2 tablespoons of hot butter. Add 3/4 l water, bring to a boil, and season. Cover and simmer for 10 minutes. Meanwhile, grate the fourth zucchini. Dice the toast. Peel and slice the garlic. Briefly rinse the basil and finely chop, leaving only a few leaves. Add the chopped basil to the soup and puree everything. Add the drained zucchini and cream, and simmer for another 2-3 minutes. Toast the bread cubes and garlic in 1 tablespoon of hot butter (careful not to burn the garlic!). Season the soup to taste and garnish with the bread cubes and the remaining basil leaves.