Creamy zucchini soup

Name: creamy zucchini soup
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Dutch
Ingredients: 2 onion; 2 zucchini; 12 el traditional olive oil; 1 toe garlic; 1 tl dried Provençal herbs; 1 liter vegetable stock of tablet; 15 g fresh fresh mint container of 15 g; 250 ml fresh cream pack of 500 ml

Soup of courgettes with cream, Provençal herbs and fresh mint oil.

Ingredients

Kitchen Stuff

1 blender

Directions

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.