CREAMY ZUCCHINI POTATO SOUP WITH SESAME CROUTONS AND HAZELNUT CRUNCH
Lena from Mein leckeres Leben (My Delicious Life) gathered a few fresh ingredients from her garden and prepared this beautiful autumn dish.
And this is how it's done.
INGREDIENTS
Soup
- 1 green zucchini
- 1 yellow zucchini
- 3 floury potatoes
- 2 cloves of garlic
- 2 sticks of spring onion
- 700-800 ml vegetable broth
- 125 g crème fraîche or whipped cream
- 2 tbsp sesame oil
- A few fresh basil leaves
- ½ lemon
- Salt and pepper from the mill
Croutons and crunch
- 4 slices black bread
- 2 tbsp toasted sesame seeds
- 100 g hazelnuts
- 2 tbsp sesame oil
- Salt and pepper from the mill
METHOD
- Cut the zucchini into rough chunks, peel potatoes and roughly dice. Chop the garlic finely, cut the spring onion into rings.
- Heat the sesame oil in a saucepan. Then sauté the garlic and spring onion. Add the zucchini and potato cubes and continue to sauté briefly. Season with salt and pepper.
- Pour in vegetable broth and let simmer for 15 minutes.
- Add crème fraîche or whipped cream and basil and purée to a fine cream soup.
- Season the soup with salt, pepper and a little lemon juice.
Topping
- Cut the bread into small cubes and toast in 1 tbsp sesame oil until crispy.Add sesame seeds and a little salt, continue toasting.
- Roughly chop the hazelnuts and briefly toast in 1 tablespoon of sesame oil.
- Fry a few zucchini slices as desired and serve in the soup.
#gmundnerkeramik
HOME IS IN THE HEART.
AND ON THE DINNER TABLE.
AND ON THE DINNER TABLE.
