John Myers
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Zucchini Soup with Feta Cheese Sticks
The perfect zucchini soup with feta cheese sticks recipe with a picture and simple step-by-step instructions.
Soup:
- 900 g Zucchini
- 100 g Spinach leaves for color and flavor
- 1 size Onion
- 1 Clove of garlic
- 2 Red hot peppers
- 200 g Potatoes
- 1 tbsp Clarified butter
- 500 ml Vegetable stock
- 1 tsp Wasabi powder
- Pepper salt
- 200 ml Cream
- 1 tbsp Creme fraiche Cheese
Sheep Cheese Sticks:
- 200 g Sheep cheese (for 2 people)
- 200 g Food starch
- 2 Eggs
- Panko flour for rolling
- Neutral oil for frying
- Wash the zucchini, cut into large cubes. Wash and dry the spinach. Peel the onion and cut into large cubes. Skin the garlic, roughly chop. Halve the peppers, remove the stalk and seeds, chop coarsely. Peel the potatoes and cut into large cubes.
- Heat clarified butter in a large saucepan. Sweat the onions, garlic and peppers until translucent. Add zucchini and potatoes, sauté briefly and then deglaze with the stock. Pepper and salt a little. Simmer everything at medium temperature until the zucchini and potatoes are tender. Just before that, add the spinach and let it simmer gently. Before pureeing, pour about 200 ml of the stock into a container and keep it ready (for later diluting the soup).
- Now finely puree the contents of the pot with the hand blender. Season to taste with wasabi, pepper and salt. Stir in the cream and crème fraîche, then check the consistency and, if necessary, adjust it by pouring in the poured brew. The soup should be creamy but not mushy.
Sheep Cheese Sticks:
- Cut the cheese crosswise into strips. Determine the thickness yourself. For me it was 4 pieces of 200 g for 2 people. However, if these are too big for you after baking, you can cut 5 – 6 strips from the piece of cheese.
- Set up a breading line, i.e. 1 flat plate with a little cornstarch, a deep plate with the whisked egg and a deep plate with panko flour. Now turn the cheese strips first in starch and knock off any excess. Then roll the sticks all around in the egg and then immediately in the pako flour.
- Heat enough oil in a pan and fry the sticks until crispy on all sides. They are allowed to take on color, then they “crack” so nicely when you bite into them, but have a delicious creamy content inside (which, however, …. attention ….. is very hot ….. ;-))) …. I speak from experience …. the blisters on the tongue are just healing … ;-)))))))
- Arrange everything together with the soup, whereby the one with the hollowed out zucchini was just a “photo gag” or attempt for me. Since my zucchini plant has funny way produced round, melon-like fruits, I tried it once …… therefore 2 different photos of the serving and one of the hollowed out zucchini.
- As a side dish there was baniza, a hearty puff pastry pastry (see my KB).
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