Zucchini cream soup

Ingredients for 3 servings:

• 500 g zucchini, cut into pieces
• 1 onion(s), finely chopped
• 4 tbsp butter
• ¾ liter broth, flavor freely variable
• 0.12 liters of whipped cream
• 100 g crème fraîche
• Vinegar
• e.g. salt and pepper
• e.g. garlic powder
• 2 slices of toast
• 1 tbsp butter

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Melt the 4 tablespoons of butter in a saucepan and fry the onion and zucchini until golden brown. When the zucchini has released enough liquid, simmer for about 15 minutes. Otherwise, use some of the broth instead. Once simmering, puree with a hand blender and heat through with the remaining broth. Stir in the heavy cream and crème fraîche. Season to taste with a little vinegar, the garlic powder, salt, and pepper. Dice the two slices of bread and toast them in the tablespoon of hot butter until crispy. Ladle the soup into bowls and sprinkle with the toast cubes. If you want it faster, you can also use ready-made croutons.