zucchini soup

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• some oil or butter for frying
• 600 g zucchini
• 750 ml vegetable stock
• 100 ml cream
• 200 g herb cream cheese
• 100 g processed cheese
• possibly salt if needed

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

First, peel the onion, dice it into small pieces, and fry it briefly in a large pot with a little oil. Meanwhile, wash the zucchini, also dice it (I always cut it about 1 cm thick), and add it to the onions. Sauté everything again for about five minutes over medium heat. Now add the vegetable stock to the pot with the onion and zucchini and simmer for 10 minutes, until the zucchini cubes are soft. Add the cream and stir briefly. Now puree everything with an immersion blender until no large pieces remain. Then add the herb cream cheese and the processed cheese and stir over low heat until both are melted. Puree briefly again with the immersion blender. Simmer over low heat until ready to serve. I always add a pinch of salt at the end – it’s best to just taste for yourself if you need more salt.