John Myers
Zucchini Foam Soup
The perfect zucchini foam soup recipe with a picture and simple step-by-step instructions.
- 300 g Zucchini – had some frozen
- 50 g Butter
- 0,5 Onion
- 0,5 l Vegetable broth
- 0,2 l Whipped cream – whipped cream
- White milled pepper
- Thyme
- Garlic to taste
- Some nutmeg
- 2 tbsp Upper beaten
- Parsley and bread croutons to decorate
- 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.
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