Summary

Ingredients

• 1 onion (s)
• 60 g butter
• 80 g reen spelled, crushed
• 100 g walnuts
• 1 liter vegetable stock
• 200 g zucchini
• 100 g mushrooms
• salt
• 1 bunch parsley
• 100 g crème fraîche
• 2 tablespoon chives, cut into rolls

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Instructions

1. Peel the onion, dice very finely and sweat in 40 g butter until translucent. Stir in the green spelled grist and roast. Roughly chop half of the walnuts and mix with the green kernels. Fill the whole thing with vegetable stock and cover and cook for approx. 10 minutes.
2. In the meantime, roughly break the remaining walnuts. Wash, clean and slice the zucchini. Also clean the mushrooms and cut into slices.
3. Fry the zucchini, mushrooms and walnuts in the remaining butter on all sides for about 2-3 minutes. Then salt and keep warm.
4. Wash and chop the parsley and add to the soup. Add about 80 g of crème fraiche to the soup. Put the vegetable and nut mixture in the middle. Serve the soup decorated with a dollop of crème fraiche and chives.