Zucchini Cream Soup

Ingredients

• 1 onion
• 1 Garlic clove
• 2 zucchinis (about 600 g)
• 2 tbsp butter
• Salt
• Pepper (freshly ground)
• 150 ml white wine
• 800 ml broth
• 400 g Potatoes
• 2 tbsp clarified butter
• 2 tbsp sunflower seeds
• 100 g heavy cream

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Wash, peel, and cube the zucchinis. Sauté all in hot butter, seasoning with salt and pepper. Add wine and broth, bring to a boil, then simmer for about 10 minutes.

2. 2.

   Wash, peel, and cut potatoes into small cubes. Fry them in hot clarified butter until crisp, about 10 minutes. Finally, add sunflower seeds, seasoning with salt and pepper.

3. 3.

   Blend the soup with cream, reheat briefly. Serve on plates topped with potato croutons and sunflower seeds.