Zucchini-lemon soup

Name: zucchini-lemon soup
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Dutch
Ingredients: 2 zucchini; 15 g fresh basil; 2 el traditional olive oil; 750 ml tap water; 760 ml poultry feast pot of 380 ml; 100 g Grana Padano cheese broken; 1 lemon; 100 g Greek yoghurt

Creamy soup with zucchini and a lemon accent.

Ingredients

2 zucchini
15 g fresh basil
2 el traditional olive oil
750 ml tap water

760 ml poultry feast pot of 380 ml
100 g Grana Padano cheese broken
1 lemon
100 g Greek yoghurt

Kitchen Stuff

1 blender

Directions

Cut the zucchini into cubes and finely chop the basil.
Heat the olive oil in a soup pot and fry the courgettes for 3 minutes.
Pour in the fondue and the water and bring it to the boil while stirring. Let the soup boil for 10 minutes.
Puree with the hand blender and season with salt and pepper.
Arrange the curls of the cheese with a peeler or cheese slicer. Grate the skins of the scrubbed lemon.
Season the yogurt with the grater and scoop through the soup. Sprinkle with the cheese curls and the basil just before serving.