in Germany, Soup Recipes

Zucchini soup with sour cream and garlic

updated

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Ingredients for 4 servings:

  • 2 large zucchini
  • 5 m.-sized potatoes
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 1 ½ liters of chicken stock
  • 1 cup sour cream
  • salt and pepper
  • possibly parsley
  • possibly crème fraîche

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

has been cooked exactly like this at Koelkast for 15 years

Sauté the diced zucchini and potatoes in oil, then add the garlic. Deglaze with broth and simmer for 20 minutes. Stir in the sour cream, puree (using an immersion blender), season with salt and pepper, and serve. The amounts can vary; you can also add a dollop of crème fraîche to the soup and/or sprinkle it with herbs (e.g., parsley). If you like it a bit spicier, you can also add a dash of chili. It also tastes great served lukewarm in the summer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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