Zucchini and parsnip cream soup

Ingredients for 4 servings:

• 2 shallots, finely chopped
• 3 tbsp olive oil
• 3 large zucchini, washed and chopped
• 2 small parsnips, peeled and roughly chopped
• 1 ½ liters of boiling water
• 100 ml cream, fresh
• Himalayan salt
• pepper
• 100 ml linseed oil or walnut oil
• 1 small garlic clove(s), peeled
• 3 sprigs of fresh parsley, without the stalk
• 4 slice(s) bread(s), stale
• 60 g butter, soft
• Salt

Instructions

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

with parsley-garlic oil and butter croutons

For the herb oil, blend the linseed or walnut oil, garlic, and parsley in a tall bowl with a hand blender until smooth and let stand at room temperature. Wash the hand blender thoroughly. For the croutons, cut the bread into cubes. Rub in softened butter and a little salt and bake in the oven on baking paper at 180 degrees Celsius for 10 minutes until golden brown. For the soup, heat olive oil in a saucepan and sauté the shallots until translucent. Add the zucchini and roast well. Add the parsnips and pour in boiling water. Simmer until the parsnips are tender. Blend with the hand blender until smooth, turn off the heat, add the cold cream, and continue blending. Remove from the heat, season with salt, and pepper. Ladle the soup into bowls and drizzle each with a tablespoon of herb oil. Serve with the buttered croutons.