Zucchini-Corn Squash Soup with Chicken and Crunchy Veggies

Ingredients

• 1 baby zucchini
• 1 potato
• 1 l sprouting oil
• Salt
• 500 g corn squash (e.g., muskmelon variety)
• 300 g potatoes
• 200 g zucchini
• 2 shallots
• 20 g butter
• Salt
• Pepper
• 75 ml white wine
• 2 tbsp lemon juice
• 750 ml poultry stock
• 150 g heavy cream
• 400 g chicken breast fillet
• 2 tbsp sunflower oil

Instructions

1. 1.

   Wash the zucchini, pat dry and slice into very thin rounds. Peel the potatoes and slice them similarly thin. Pat all vegetable slices dry with paper towels.

2. 2.

   Heat the sprouting oil in a pot (ensure small bubbles rise when a wooden spoon is inserted). Briefly fry the vegetable slices by batches, turning to crisp golden brown. Drain on paper towels and sprinkle with salt.

3. 3.

   Peel the corn squash and potatoes, wash the zucchini. Dice all vegetables finely. Peel and dice the shallots, sauté in butter, then add the vegetables and cook briefly. Add spices, pour in wine, lemon juice, and poultry stock. Simmer about 20 minutes until vegetables are tender, then blend to a fine creaminess, stir in heavy cream, and season to taste.

4. 4.

   Season the chicken breast fillet with salt and pepper. Heat sunflower oil and brown the chicken all over until cooked through. Remove and slice diagonally into strips.

5. 5.

   Serve the soup in deep bowls or plates, top with sliced chicken, and garnish with crunchy vegetable chips.