Zucchini soup with mountain cheese

Ingredients for 4 servings:

• 400 g zucchini
• 1 large onion(s)
• 2 small potatoes
• 1 liter of broth
• 1 cup of cream
• ½ cup sour cream
• 70 g mountain cheese
• some salt and pepper
• garlic powder
• 1 large egg(s)
• some olive oil
• some pumpkin seed oil, seeds or toasted bread cubes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Cream soup

Cut the zucchini, potatoes, and onion into large cubes. First, sauté the onions in high-quality olive oil, then add the zucchini and potatoes and lightly roast everything together. When the potatoes are lightly browned, pour in a little broth and sauté until soft. Then puree everything with a hand blender until smooth, pour in the remaining broth and cream, and heat through, but do not bring to a boil. Finally, stir in the sour cream and mountain cheese. Once the cheese has melted, season the soup with parsley, garlic powder, salt, and pepper, and finally, slowly stir the beaten egg into the hot soup. Suitable toppings include toasted seeds such as pumpkin or pine nuts, toasted breadcrumbs, and a few drops of pumpkin seed oil.