Summary

Ingredients

• 4 zucchini
• 4 medium potato (s)
• 2 medium onion (s)
• 0.5 liter ½ broth
• 2 tablespoon crème fraîche
• 1 bunch sage
• 4 teaspoons oil
• salt and pepper

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Instructions

1. Peel the potatoes and onions. Wash the zucchini. Cut everything into small pieces.
2. Sauté the vegetables in the hot oil and deglaze with the broth. Simmer over a low flame for about 20 minutes. Puree the soup and season with salt and pepper. Chop the sage and stir in. Finally add the crème fraiche. Serve hot.