Zucchini Soup with Sour Cream and Garlic
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large zucchini
- 5 medium potato (s)
- 2 cloves garlic)
- 1 tablespoon olive oil
- 1 ½ liter poultry stock
- 1 cup sour cream or sour cream
- salt and pepper
- possibly parsley
- possibly crème fraîche
Print Recipe
Pin Recipe Instructions
- Fry the diced zucchini and diced potatoes in the oil and finally add the garlic. Deglaze with broth and simmer for 20 minutes.
- Stir in the sour cream, puree (hand blender), season with salt and pepper and serve.
- The amounts can vary, you can also add a creme fraiche dab in the soup and / or sprinkle it with herbs (e.g. parsley). If you like it a little hotter, you can also add a touch of chilli to the soup.
- Also tastes lukewarm in summer.
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