Fine Zucchini Cream Soup
Delicate zucchini cream soup with puff pastry topping: provides iron and biotin for oxygen transport and metabolism.
Ingredients
- 150 g puff pastry (frozen; 2 sheets)
- 600 g zucchini (3 zucchinis)
- 2 Spring Onions
- 1 Garlic clove
- 1 Shallot
- 3 stems basil
- 1 tbsp Rapeseed Oil
- 1 l Mediterranean vegetable broth
- 50 ml cooking cream
- Salt
- Pepper
- 1 egg
Instructions
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1.
Place puff pastry on a plate and thaw according to package instructions.
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2.
Meanwhile wash, trim, and grate zucchini coarsely using a box grater.
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3.
Wash, trim spring onions and slice into thin rings.
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4.
Peel garlic and shallot and finely chop them.
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5.
Rinse basil, shake dry, and pluck the leaves.
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6.
Heat oil in a large pot. Sauté zucchini, spring onion, garlic, and shallot for 3 minutes while stirring.
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7.
Add vegetable broth and simmer gently for about 8 minutes.
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8.
Meanwhile roll remaining puff pastry on a floured surface to 25 x 25 cm. Cut out four 12 cm round discs with a cookie cutter.
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9.
Use the rest of the dough to cut small star shapes with a cutter.
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10.
Scatter basil leaves into the soup and puree everything finely with an immersion blender.
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11.
Stir in cream, season with salt and pepper, and ladle into four heat‑proof bowls.
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12.
Separate the egg. Brush dough stars with egg white and attach them to the round pastry discs.
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13.
Brush edges of pastry discs with egg white and place as caps on the soup bowls.
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14.
Whisk yolk lightly in a small bowl, brush pastry caps with it, and bake in preheated oven at 180 °C (fan 160 °C, gas: level 2–3) for 10–15 minutes until golden brown.
