Creamy zucchini soup

Chop the onion and cut the zucchini into cubes.

Heat the oil in a soup pot and fry the onion for 5 minutes on low heat.

Squeeze the garlic, add to the pan and fry 2 minutes on low heat.

Add the zucchini and Provençal herbs and fruit for another 3 minutes.

Add the stock, bring to a boil and cook gently on a low heat for 12 minutes.

Pick the leaves of the coin. Meanwhile, bring a pot of water to the boil.

Immerse the mint leaves 10 sec. under with a spoon. Rinse with ice cold water so that they stay nice and green. Cut very fine.

Add the oil and mix the mint oil with the hand blender to a smooth mass. Season with salt and pepper and keep separate.

Puree the zucchini mixture with the hand blender into a smooth soup.

Stir in the cream and heat for another 1 minute. Season with salt and pepper.

Divide the soup over the plates, garnish with the whipped cream and mint oil.