Zucchini cream soup

Ingredients for 4 servings:

• 500 g zucchini
• 2 small onions
• 2 garlic cloves
• 1 small pepper, red
• ½ jar white wine
• 500 ml meat broth
• 2 tbsp flour
• 1 cup of sour cream or crème fraîche, approx. 150 – 200 g
• ½ bunch basil, finely chopped
• ½ bunch parsley, finely chopped
• ½ tsp salt
• 1 tbsp oil or butter

Instructions

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

Roughly dice the onions and zucchini. Sauté the onions in oil or butter in a large pot until translucent. Add the zucchini and sauté briefly. Crush the garlic with salt and add it too. Cut open the peppers and remove the seeds; if you like it spicy, you can add the seeds. Finely chop the peppers and add them to the pot. Cover and simmer for 20 minutes, stirring occasionally. Then puree. Whisk the flour with the white wine and add to the vegetable paste. Gradually add the meat broth and simmer for another 5 minutes. Now add the sour cream and finally the finely chopped herbs. Season to taste with salt, if desired. We like the soup best this way, but you can also sprinkle on finely chopped tomatoes and some cress, depending on your taste.