01/11/2021
Preparation: Fry a clove of garlic, crushed with the back of a knife, together with chopped onions in oil. This is best done in a saucepan where the cream soup will be boiling. Add diced potatoes, carrots and zucchini pulp, carcasses for 10 minutes, fill with broth. Purée the prepared vegetables with a blender, gradually adding the warmed cream. Boil for another five minutes, season to taste. Serve with rye bread croutons.
