Zucchini cream soup

Ingredients for 4 servings:

• 500 g zucchini
• 200 g potatoes, mainly waxy
• 2 shallots
• 2 tbsp clarified butter
• ¾ liter chicken broth
• 1 tsp coriander, ground
• 100 g crème fraîche
• Salt and pepper, black from the mill
• 50 g cream
• 1 garlic clove(s)
• 40 g almonds, sliced
• 2 slices of white bread for croutons

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

super tasty and quick to make

Wash and trim the zucchini. Coarsely grate about 150g, then cut the rest into 2cm cubes. Cut the potatoes into 2cm pieces. Finely chop the shallots and fry them in 1/2 tbsp clarified butter until translucent. Add the potatoes and zucchini cubes and fry briefly, then deglaze with the chicken stock. Bring to a boil, season with pepper and coriander, and simmer covered for 15 minutes. Then puree the soup, bring back to a boil, add the crème fraîche and cream, and puree again until foamy. Season with salt and pepper. Melt the remaining clarified butter in a pan. Press the garlic through a press into the pan, add the almonds, and fry until golden brown. Stir in the grated zucchini, season with salt and pepper, and fry briefly over medium heat. Remove from the pan. Cut the white bread into cubes and toast in the remaining fat in a pan until golden brown. Serve the soup sprinkled with almonds and zucchini and garnish with the croutons. A delicious variation: Serve the soup as a sauce for meat or fish. Use only 400 ml of chicken stock.