Garlic Zucchini Soup with Herbs Roulode


Rating: 3.00 / 5.00 (7 Votes)


Total time: 45 min

Servings: 10.0 (servings)

For The Soup:












For The Herb Roll:








Filling:








Instructions:

Soup: Sauté the finely chopped shallots and garlic in butter, add the sliced zucchini, dust with wholemeal flour and pour in the soup and chicken broth, cook for 15 minutes, finely grind and refine with cream frâiche, season.

Herb roulade: Mix the butter, flour, milk and egg yolks to a smooth dough, fold in the snow and fry small pancakes. Mix well the egg yolks, the toast, the Parmesan cheese and the fine herbs. Spread this herb filling into the buckwheat pancakes, roll them up and cut narrow slices, bring them to the table in the hot soup.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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