Courgette soup with almonds

Name: courgette soup with almonds
Total time: 20 min
Yield: 4
Ingredients: 2 zucchini; 1 tablespoon Provencal herbs; 2 tablespoon olive oil; 25 gram shaved almonds; 1 shallot; 1 liter vegetable stock; 1 liter chicken bouillon; 100 milliliters cooking cream; 3 twig watercress

Ingredients

2 zucchini
1 tablespoon Provencal herbs
2 tablespoon olive oil
25 gram shaved almonds
1 shallot

1 liter vegetable stock
1 liter chicken bouillon
100 milliliters cooking cream
3 twig watercress

Directions

Brush the zucchini slices on both sides with a mixture of Provençal herbs and some oil. Sprinkle with salt and freshly ground pepper.
Roast the slices around and light brown in the hot grill pan.
Roast the almonds in a dry frying pan until golden brown. Heat the rest of the oil in a soup pan and fry the shallot lightly brown.
Add the zucchini, stock and cooking cream and bring to the boil. Turn off the heat source.
Add the watercress and puree the soup completely smooth. Season with freshly ground pepper and sprinkle with the almonds.