Summary

Ingredients

• 1 zucchini
• 1 liter broth
• some butter
• 1 tablespoon flour
• 200 ml milk
• nutmeg
• salt and pepper
• 1 tablespoon wine, white, to taste
• Toast bread, diced

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Instructions

1. Peel the zucchini and cut into cubes. Cook in the bouillon until soft and then puree.
2. Heat the butter and briefly sweat the flour in it. Deglaze with the milk and stir until smooth. Add the zucchini mixture and season to taste with white wine.
3. Garnish the soup with toasted bread cubes.