Zucchini Fennel Cream Soup with Mustard

For the zucchini-fennel cream soup with mustard, wash the fennel and remove the stalk. Cut away the fennel greens, chop and set aside. Coarsely chop the fennel flesh. Wash zucchini and cut into coarse cubes. Peel potatoes and dice as well.

Heat olive oil in a pot. Sauté fennel flesh in it, add zucchini and potato cubes, pour in soup. Season with nutmeg, lemon juice and zest.

Cook the vegetables until soft and then puree the soup. Add mustard and cream, blend again and season with salt and pepper.

Cut the brown bread into cubes. Heat some olive oil in a pan and fry the bread cubes in it until crispy.

Sprinkle the zucchini-fennel cream soup with mustard with croutons and fennel greens and serve hot.

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