zucchini soup

Ingredients for 4 servings:

• 500 g zucchini
• 50 g onion(s)
• 1 clove(s) garlic
• 30 g butter
• some lemon juice
• 1 tsp peppercorns, pickled green
• 1 sprig of marjoram or thyme
• 750 ml chicken broth or vegetable broth
• salt and pepper
• 50 g crème fraîche

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cut the zucchini into large cubes. Chop the onion and garlic and sauté in butter until translucent. Add the zucchini cubes and drizzle with a little lemon juice, then stir in the drained peppercorns and marjoram or thyme leaves. Pour in the stock, cover, and simmer over low heat for about 20 minutes. Allow to cool slightly and puree. Season with salt and pepper. Reheat before serving and add the crème fraîche. Do not mix completely (this is for decoration). Fry cubes of white bread in butter and garlic until golden brown and crispy and sprinkle over the soup. Variation: You can also dice the zucchini very finely; in this case, the soup does not need to be pureed.