Zucchini Cream Soup with Wild Garlic

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel the zucchini, cut into slices and cook in the broth until soft. Then puree. Briefly cook the processed cheese until it has dissolved. Then add the finely chopped wild garlic, parsley, savory and oregano and stop cooking.
Season again vigorously with salt and pepper. If the soup is too lousy, the wild garlic taste doesn`t really come through either.
Delicious olive bread or baguette goes well with it.
Tip:
When it is ramson time, I make a ramson oil for the supply. Puree wild garlic (without stalks) with a high-quality, cold-pressed oil e.g. safflower oil. Keeps for 1-2 months in a screw-top jar in the refrigerator.
If you add this wild garlic oil to the soup (1-2 tablespoon.), The soup gets an even more healthy kick. However, you should add the wild garlic oil to the no longer boiling soup and no longer cook it.

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