Zucchini Cream Soup with Diced Sheep`s Cheese and Roasted Walnuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 zucchini
- 1 onion (s)
- 3 clove (s) garlic
- 2 tablespoon olive oil for sweating
- 0.5 liter ½ vegetable stock
- 9 walnuts
- 1 tablespoon sour cream, possibly
- 100 g sheep`s cheese or falafel talers
- 1 tablespoon honey, possibly
- 1 squirt lemon juice or
- 1 shot white wine
- Salt and pepper from the mill
- Parsley for sprinkling
Print Recipe
Pin Recipe Instructions
- Roughly chop the garlic and onion, dice the zucchini. Sweat the onion and zucchini in a saucepan with oil, add a little salt at this point. Add the garlic just before deglazing so that it doesn`t get bitter.
- Pour approx. 0.5 liters of vegetable stock and season with honey, salt and pepper. Simmer for 10 - 15 minutes over medium heat.
- In the meantime, dice the sheep`s cheese and chop the parsley. Crack the walnuts and roast the kernels in a pan. Then puree the vegetables, add a splash of lemon juice, season to taste again, refine with the sour cream.
- Serve the soup with cubes of sheep`s cheese and roasted walnuts, sprinkle with chopped parsley before serving. Serve with fresh bread.
- For the vegan variant, I replace the sheep`s cheese with falafeltaler (available in organic shops, for example) and leave out the sour cream and honey.
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