Summary

Ingredients

• 900 g zucchini
• 250 g potato (s)
• 1 cup sour cream (200 g)
• 1 ½ teaspoon, heaped salt
• 1 medium onion (s)
• Pepper, more colorful from the mill

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Instructions

1. First peel the onion, cut in half and cut into strips. Fry in a non-oiled saucepan until they start to turn translucent.
2. In the meantime, wash the zucchini, peel the potatoes and cut both into large cubes and add to the glassy onions. Let everything simmer for about 5 - 8 minutes, stirring occasionally, then bring everything in the pot to about the same height and fill up with water until just before the top pieces. I let the whole thing simmer over low to medium heat for about 30 minutes.
3. Then the whole thing is pureed, or in my case put in a mixer (however, another pot is necessary for this). Then heat again, add some of the salt and the sour cream (it is best to only add 1/4 of the cup and season to taste!).
4. A little more pepper from the mill and you`re done.
5. A little tip: I always let the soup steep for a few hours, then the taste is even more intense.
6. Furthermore, I fry white bread, wheat bread or rolls in cubes in oil until crispy / golden brown and only sprinkle the cubes on top immediately before serving (otherwise they will be mushy).