Summary

Ingredients

• 500 g zucchini
• 250 g potato (s)
• 750 ml beef broth
• 200 g bacon
• 1 onion (s)
• 4 cloves garlic
• 250 ml cream
• 0.5 ½ bunch parsley
• marjoram
• pepper
• salt
• oil

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Instructions

1. Peel and finely chop the onion. Peel and squeeze the garlic. Wash the zucchini, cut the ends and cut into small cubes. Peel and wash the potatoes, cut into small cubes and also cut the bacon into cubes. Wash and chop the parsley. Heat the oil, sauté the onion and garlic, then add half of the zucchini cubes and roast. Pour on the soup and cook for a few minutes. Then pour in the cream, reduce the soup a little and puree.
2. Put the potato cubes in the soup and cook until soft, then add the remaining zucchini cubes, let boil briefly, season with pepper, salt and marjoram. Before serving, roast the parsley and bacon with a little oil, drain well and sprinkle with the soup or serve separately.