Summary

Ingredients

• 800 g zucchini
• 3 onion (s)
• 2 tablespoons oil
• 750 ml chicken broth
• a bit salt
• some curry powder
• 500 g chicken breast fillet (s)
• 100 ml cream
• some cress

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Instructions

1. Cut the zucchini unpeeled into fine sticks. Steam the onion cubes in 1 tablespoon oil for about 15 minutes, then fill up with chicken stock. Puree the soup and season with curry powder and salt. Add the zucchini sticks and cook for 5 minutes. Dice the chicken breast, fry in the remaining heated oil in the pan and then add to the soup. Season the soup with cream and cress and serve.
2. Baguette tastes good with it.