Let’s talk about zucchinis. Although its season is between June and October you can see them in the shops all year round. I have to admit, it’s one of the vegetables I always have in my fridge. Some say it tastes bland or like a funny cucumber, and yet there is many things you can cook with it, like pancakes or featured earlier on this blog zucchini rolls. Today I want to present you another way how you can prepare this vegetable- a tasty soup. Its very quick and easy to prepare and since the temperatures dropped a bit, it’s a good way to keep warm.
Preparation time: 10 min
cook time: 25
To serve 4 you need:
1 garlic clove
2 tbsp clarified butter
100ml white wine
600ml vegetable stock
salt and pepper to taste
Wash the zucchinis and cut in cubes. Peel the onion and the garlic and cut in small cubes. Heat up 1tbsp of butter and fry the zucchini, onion and garlic in it. Salt and pepper to taste. Pour the wine and the vegetable stock and let it cook for 10min. Puree the soup when ready.
Clean the potatoes, peel and cut in small cubes. Heat up the rest of the butter and add the potatoes. Salt it and let it fry for 10-15min, while stirring occasionally. Set aside when ready.
Pour the soup on the plates, add some sour cream, sprinkle with the potato croûtons and serve.
You can also sprikle it with roasted pumpkin seeds, just add them to the potatoes in the last 3 minutes of frying.