Zucchini Cream Soup with Brown Bread Croutons (Marco Angelini)

zucchini soup

• Dice the zucchini, the peeled potatoes and the two cloves of garlic. First put the potatoes in a saucepan with water and boil them. In the last third of the cooking time add the zucchini and garlic and season with salt and pepper. Finally puree with the hand blender and refine with crème fraîche. Cut the black bread into cubes and toast in a pan until crispy.