John Myers
Zucchini Cream Soup with cress & Sunflower Seed Topping and Crackers
The perfect zucchini cream soup with cress & sunflower seed topping and crackers recipe with a picture and simple step-by-step instructions.
- 1 small Onion
- 1 Bit Garlic
- 2 piece Potatoes, about 100 gr.
- Olive oil
- 50 ml Wine
- 900 ml Vegetable broth ….. link see below …..
- 2 piece Zucchini, about 400 gr.
- 1 tsp Green pepper pickled in vinegar
- 1 tsp Lovage
- Salt
- Black pepper from the mill
- 100 ml Cream
- 2 tbsp Creme fraiche Cheese
- Nutmeg
- Cress
- 1 tsp Sunflower seeds
- 1 tsp Cracker
- Espelette pepper
- Peel the potatoes and cut into small cubes. Peel and finely dice the onion and garlic. Halve and core the zucchini and cut into small pieces. Roughly cut the pepper.
- Heat the olive oil and sweat the onion, the garlic and the potatoes well. Then deglaze with the wine. Pour in the hot vegetable stock and simmer for about 10 minutes. Then add the zucchini and peppercorns, season with a little lovage, salt and pepper and simmer gently until the zucchini are soft.
- In the meantime, rinse the cress briefly under cold water and shake it dry, then cut off some of the bed and let it drip off on crepe.
- Remove the pan from the heat, add the crème fraîche and the cream and puree everything finely. Now briefly season with salt and pepper and a little nutmeg.
- Put the hot soup in a soup cup, sprinkle lightly with Espelette pepper, sprinkle with cress and sunflower seeds and serve with the crackers ….. enjoy your meal …..
- Basic recipe for my “grainy vegetable broth”
- I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.
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