Zucchini cream soup

Ingredients for 4 servings:

• 6 small zucchini
• 2 m.-sized potatoes
• 1 cup sour cream
• 6 tbsp olive oil
• 1 onion(s), chopped
• 3 cloves garlic, pressed
• 50 g almond flakes
• 500 ml white wine, dry, tart
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Sauté the onion and garlic in half of the olive oil. Clean the zucchini and peel the potatoes, cut them into small pieces, and let them brown. Once everything is thoroughly cooked, add the wine and 1/2 liter of water. Season with salt and pepper. Simmer for about 1/2 hour. Then, using an immersion blender, whisk the mixture in a saucepan until frothy, add the sour cream, and whisk again. Season to taste. Fry the flaked almonds in the remaining oil until light brown. Serve the soup in cups, scattering a spoonful of flaked almonds over each one.