John Myers
Contents
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Ingredients
- 300 g Zucchini - had some frozen
- 50 g Butter
- 0,5 Onion
- 0,5 L Vegetable broth
- 0,2 L Whipped cream - whipped cream
- Ground white pepper
- Thyme
- Garlic to taste
- Some nutmeg
- 2 tbsp Upper beaten
- Parsley and bread croutons to decorate
Instructions
- Wash the zucchini and cut into small cubes. Peel the onion and cut half an onion into fine cubes
- Let the butter get hot in a casserole and prepare the onion in it, add the zucchini and sauté briefly.
- Pour in the vegetable stock and whipped cream and cook everything until soft (approx. 10 minutes). Mix the soup and add 2 tablespoons of whipped cream before serving, garnish with a little parsley and chives.
- 4th tip: Potato straw, fried parsley leaves, bread crouttons can also be used for garnishing, depending on your mood.
Nutrition
Serving: 100gCalories: 85kcalCarbohydrates: 0.4gProtein: 0.2gFat: 9.2g
