Frothy zucchini soup with chives and toast

Name: frothy zucchini soup with chives and toast
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 shallot; 150 g zucchini; 2 el traditional olive oil; 500 ml vegetable stock of tablet; 4 el dry white wine; 15 g fresh basil; 50 g frozen garden peas; 4 slice White bread; 25 g fresh chives; 150 ml semi skimmed milk; 1 el cream cheese natural

Zucchini soup with garden peas, cream cheese, chives, parsley and toast

Ingredients

Kitchen Stuff

1 blender

Directions

Preheat the oven to 175 ° C.
Chop the shallot fine and the zucchini into cubes. Heat the oil in a soup pot and fry the shallot in it.
Scoop the zucchini cubes through and fry them. Pour in the stock and the wine and bring to the boil.
Let the soup cook gently with the lid on the pan for 15 minutes. Cut the basil into strips. Add the garden peas and basil for the last 3 minutes.
Meanwhile remove the crusts from the bread, toast the bread on the baking sheet on both sides until golden brown.
Cut the slices horizontally in half and let them curl for another 10 minutes in the oven.
Puree the soup with the hand blender and season with salt and pepper. Slice the chives.
In a different pan, heat the milk with the cream cheese and 2 tbsp chives. Whisk the milk-cream cheese mixture with a mixer or a whisk.
Divide the soup over (heat resistant glass) bowls. Spoon the frothy milk-cream cheese mixture carefully with a tablespoon.
Sprinkle the rest of the chives. Put the bowls on a plate, put the toast next to it and serve the soup immediately.