Zucchini Cream Soup with Vinschger Paarl Bread Croutons – Before That Camembert in Zucchini

Cut the zucchini and aubergines into thin, oblong slices and grill on both sides in the grill pan. Cut the camembert into small pieces and wrap the grilled vegetables around the soft cheese.

Slowly bring the leg meat to the boil with 1.5 liters of cold water. After ½ hour add the vegetables and continue cooking for a good hour. Then strain and season with salt.

Steam the onion in oil or margarine until translucent. Peel the zucchini, set the peel aside, cut the peeled zucchini into small pieces, add to the onion and sauté briefly. Pour the meat soup on - just until the zucchini are covered with the soup - and let it boil. At the end of the cooking time (after approx. 15 minutes) add the peppermint leaf. Add the chopped, raw zucchini bowls to the boiled soup and puree together. This gives the zucchini cream soup a beautiful green color. Finally add the cream and season with salt and pepper. Pour the zucchini cream soup into small bowls and add the croutons just before serving.

Cut the Vinschger Paarl bread into small cubes and fry them in a little butter until crispy.