Zucchini Cream Soup

Ingredients

• 400 g zucchini
• 1 Shallot
• 2 EL Butter
• 200 g carrots
• 0.5 l vegetable broth (from the jar)
• 125 g heavy cream
• 100 g parmesan cheese (block)
• 1 bunch parsley
• Salt
• Pepper

Instructions

1. 1.

   Clean, wash and slice the zucchini. Peel, wash and slice the carrots. Peel and finely chop the shallot; sauté in butter until translucent. Add vegetables, briefly cook, then pour in vegetable broth and simmer over medium heat for 15 minutes.

2. 2.

   Use an immersion blender to roughly puree the mixture. Wash and finely chop parsley; fold into the soup with heavy cream, salt, and pepper. Before serving, grate parmesan on top.