Summary

Ingredients

• 500 g zucchini
• 2 onions)
• 1 liter vegetable stock
• 1 bunch parsley
• 3 tablespoon crème fraîche
• salt and pepper

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Instructions

1. Wash the zucchini, cut into small pieces. Peel and quarter the onion. Cook both in the broth for 15 minutes.
2. Add the parsley and creme fraiche. Puree everything (preferably in a pot with a hand blender).
3. Season with salt and pepper and serve hot or chilled.