Summary

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

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Instructions

1. Fry the diced zucchini and diced potatoes in the oil and finally add the garlic. Deglaze with broth and simmer for 20 minutes.
2. Stir in the sour cream, puree (hand blender), season with salt and pepper and serve.
3. 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.
4. Also tastes lukewarm in summer.