Summary

Ingredients

• 2 zucchini
• 50 g carrot (s)
• 50 g onion (s)
• 1 small Celery stalk
• 30 g butter for fryin
• 50 ml white wine (Riesling), dry
• 200 ml vegetable stock
• 200 ml cream
• 70 g butter
• 150 g Gouda cheese or other cheese
• salt and pepper
• Lemon pepper
• Cayenne pepper
• 1 large pear (s)
• 25 g oji berries, dried
• 10 g flaked almonds
• 2 sheets filo pastry

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Instructions

1. Dice the onion, carrot, courgette and celery and fry lightly in melted butter. Deglaze with the wine and let it boil down a little.
2. Add vegetable stock, cream and cheese and simmer for 5 minutes. Add the butter and puree with the hand blender. Then strain the soup through a fine sieve. This works best with a strainer. Put the soup back in the pot. Season with salt, pepper, lemon and cayenne pepper and season to taste. Bring to the boil and season again to taste.
3. Peel, core and dice the pear. Mix with the berries and almonds.
4. Cut the filo pastry into four parts. Put a spoonful of the mixture on top and shape into a bag. Bake in the oven at 160 ° C for about 15 minutes.
5. Foam the soup with the hand blender. Arrange on the plate with a pear bag.