Cream of Zucchini Soup

For the cream of zucchini soup, sift the wheat flour. Add vegetable stock and simmer for about 10 minutes.

Add 2/3 of the zucchini cubes to the soup and cook until soft. Season with salt and blend with cold butter.

To serve, place the remaining zucchini cubes in soup bowls and pour the soup over them.

Add half a tablespoon of lightly whipped cream on top of each, stir once briefly and serve the zucchini cream soup.

Preparation Tip:

Refine the cream of zucchini soup with parsley or chives.

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