Zucchini Cream Soup with Fried Chorizo Slices

Ingredients

• 1 onion
• 2 Garlic cloves
• 2 zucchinis
• 150 g waxy potatoes
• 2 tbsp olive oil
• 150 ml dry white wine
• 750 ml meat broth
• 120 g chorizo
• a handful parsley
• 100 g crème fraîche (or light cream)
• Salt
• freshly ground pepper
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Peel and dice the onion and garlic. Wash, trim, and cut the zucchinis into pieces. Peel, wash, and cube the potatoes. Sauté all together in 1 tbsp hot oil for a few minutes. Deglaze with white wine, then add broth and simmer gently for about 15 minutes.

2. 2.

   Slice the chorizo and brown it in a hot pan using the remaining oil. Drain on paper towels. Rinse the parsley, shake dry, pluck leaves, and finely chop.

3. 3.

   Add crème fraîche and chopped parsley (reserve 2 tbsp for garnish) to the soup and blend until smooth. Bring to a quick boil, adjust consistency with more broth if needed, then season with salt, pepper, and lemon juice.

4. 4.

   Serve in soup cups, garnished with chorizo slices and remaining parsley.

5. 5.

   Accompany with buttered bread as desired.