Zucchini soup à la Elli

Ingredients for 4 servings:

• 1 part/parts carrot(s), diced
• 2 parts zucchini, diced
• n. B. broth, strong
• 1 handful of spaetzle, cooked
• 1 cup of cream
• possibly salt and pepper
• n. B. Meat sausage, diced

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Fresh for the summer. Quick and easy. Or use up leftovers from overlooked maxi zucchini from the garden.

Cook the diced carrots in a little broth for 10 minutes. Add the diced zucchini and add just enough broth to cover. Cook for another 10 minutes. Roughly mash the vegetables and add the cooked spaetzle. Season with cream and spices, add the sausage cubes, and bring back to a boil. You can easily use any large zucchini you missed in the garden for this soup. Use them deseeded and peeled if necessary.