Summary

Ingredients

• 2 zucchini, diced
• 4 medium potato (s), peeled, diced
• 1 small fennel, diced
• 1 onion (s), diced
• 1 tablespoon olive oil
• 750 ml chicken broth
• salt and pepper
• Nutmeg, freshly grated
• 0.5 ½ bunch parsley, fresh
• 4 teaspoons, heaped sour cream
• 0.5 ½ bunch chervil, roughly chopped

Print Recipe Pin Recipe

Instructions

1. Sweat all of the vegetable cubes in olive oil and deglaze with the stock. Let everything cook for 10-15 minutes and then season with the spices. Add the parsley.
2. Now puree the soup and serve in preheated soup bowls, sprinkled with a teaspoon of sour cream and a little chervil.