Zucchini soup with grilled minced meat and sweet and sour spring salad

Name: zucchini soup with grilled minced meat and sweet and sour spring salad
Total time: 45 min
Yield: 4
Ingredients: 25 gram butter; 1 small onion; 5 teaspoon curry powder; 2 zucchini; 500 ml chicken bouillon; 3 tablespoon sugar; 3 tablespoon vinegar; 1 bunch radish; 150 gram pod; 5 tablespoon sunflower oil; 1 eggplant; 300 gram minced meat; 1 teaspoon curry powder; 1 egg; 100 ml cooking cream; 4 tablespoon water

Ingredients

Directions

Heat the butter in a soup pan over medium heat.
Chop the onion.
Fry the onion and curry for 5 minutes.
Remove the ends of the courgettes and cut the courgettes into small pieces.
Bake for 2 minutes with the onion.
Add the stock and bring to the boil, simmer for 15 minutes.
Heat the sugar and vinegar with the water and salt and let it cool down.
Cut the radishes and snow peas into very thin strips and marinate them in the sweet acid.
Cut the aubergine into slices of 1 cm thick and sprinkle with a little salt.
Heat a grill pan and grease carefully with half of the sunflower oil, use kitchen paper.
Grill the eggplant slices 2 to 3 minutes per side and store under aluminum foil.
Season the minced meat with pepper, salt and curry.
Add the egg and knead it firmly for a few minutes.
Form flat citizens with wet hands (1p.
p.
) from.
Grease the grill pan with the rest of the oil and grill the burgers for about 10 minutes until they are done.
Purée the soup with a hand blender and, if desired, drain through a sieve.
Add the cream to the soup and season with salt and pepper.
Divide the aubergine over the middle of deep plates and place the burgers on them.
Divide the soup around it and put the spring salad on the burger.
Serve with tasty crispy bread.