Cream of Zucchini Soup with Rosemary

Sauté the finely chopped shallots and the garlic clove in the oil and 2 tablespoons of broth until translucent. Rinse the potatoes, remove the peel and dice. Add the cubes to the shallots and brown briefly. Add broth, cubes and rosemary. Cover and cook on the stove for 5 minutes.

Rinse the zucchini thoroughly, cut into coarse cubes with the peel.

Cut out coarse seeds if necessary. Add to the saucepan, sauté for 10-1500 cmin.

If desired, add all, part or possibly fork-tender meat stock to make puree. Add crème fraîche to it , season.

The recipe was based on a cucumber soup from a cookbook I can’t remember and has been a favorite in my family ever since.

Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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