Summary

Ingredients

• 2 zucchini
• 1 onion (s)
• 1 clove garlic
• 400 ml vegetable stock, instant
• 150 ml cream
• 50 g Goronzola
• 2 teaspoons Gorgonzola, for garnish, as required
• 3 tablespoon olive oil
• salt and pepper

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Instructions

1. Dice the onion and garlic and fry in olive oil. In the meantime, wash the zucchini, halve and cut into pieces. Briefly brown the zucchini and season with pepper. Then deglaze with the stock and cream and cook for about 10 minutes until the zucchini are soft.
2. Now finely puree everything with the hand blender or in a blender and add the Gorgonzola. Stir until the Gorgonzola has dissolved and season the soup with salt and, if necessary, with pepper.
3. If you want, you can add 1 teaspoon of Gorgonzola to the arranged plate (the taste will then be even more intense).