Preparation method:
1. Clean the vegetables. Peel the shallots and cut into half rings. Peel the garlic and chop finely. Cut the ends off the courgettes, halve lengthwise and cut into slices.
2. Heat the (olive) oil or butter in a large pan with a thick bottom and fry the onion and garlic until translucent over medium heat. Add the zucchini and fry over high heat for 3-4 minutes.
3. Grate a thin layer of the lemon zest over the courgettes and leave it with a lid on the pan for about 10 minutes.
simmer gently for minutes.
4. Then add the stock cube with the thyme and 500ml water and let the soup simmer for another 5-10 minutes until the zucchini is done. Remove the thyme sprigs and puree the soup with a hand blender.
5. Squeeze the lemon. Add the lemon juice, crème fraîche and salt and pepper to taste.
6. Serve the soup with some grated Parmesan cheese on top.
Recipe tip:
The soup is also delicious lukewarm or even cold. Also add mint or basil leaves for a tasty twist.
Add yourself:
500 ml of water
125g crème fraîche
3 tbsp (olive) oil or butter
50g grated Parmesan cheese
Contents:
3 Zucchini
1 Lemon
2 Shallots
1 vegetable stock cube (10 g)
Garlic
Thyme
(Number of pieces of vegetables may vary per package depending on size)
Preparation time: 30 minutes
Number of servings: 3-4 servings
Ingredients
79% zucchini, lemon, shallot, vegetable stock cube (iodized salt (salt, potassium iodate), dried glucose syrup, sugar, vegetables (carrot, CELERY, onion, garlic), sunflower oil, yeast extract (yeast extract, salt), flavors (CELERY), dried CELERY , water, barley malt extract, turmeric), garlic, thyme.
