Summary
Ingredients
Instructions
- Wash and dry the zucchini, cut off the ends and roughly grate the zucchini. Heat butter or margarine in a saucepan and sauté zucchini grated in it.
- Peel the garlic and chop very finely, add to the zucchini and dust the flour over the mixture and sauté briefly.
- Add the vegetable stock and white wine and stir well so that no lumps form. Bring everything to a boil and cook for about 5 minutes.
- Coarsely grate the Gouda, add to the soup with the processed cheese and let melt while stirring.
- Rinse the dill in cold water, pluck the tips from the stalks, cut into small pieces and add to the soup. Season with salt and pepper.
- A fresh baguette and a glass of white wine are best served with this.