Zucchini Cream Soup with Fried Morel Mushrooms
A creamy zucchini soup topped with sautéed morel mushrooms, featuring fresh ingredients from the cream soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 zucchinis
- 1 tsp Rapeseed oil
- 500 ml vegetable broth
- 1 sprig fresh tarragon
- 2 tbsp Sour cream
- iodized salt
- a pinch of ginger powder
- 40 g morel mushrooms
Instructions
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1.
Wash the zucchini and slice into rounds. Heat a little rapeseed oil and sauté the zucchini slices until translucent. Add the vegetable broth and simmer, cooking the zucchini for about 10 minutes until tender. Meanwhile, wash and dry the tarragon; remove the leaves from the stems and finely chop them.
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2.
Blend the soup with an immersion blender, bring to a boil, then stir in the sour cream. Season with iodized salt and ginger powder, and keep warm over low heat.
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3.
While the soup simmers, clean the morel mushrooms and lightly sauté them in a hot pan with a small amount of rapeseed oil until browned on all sides. Sprinkle a touch of salt over the mushrooms. Ladle the soup into two bowls, arrange the mushrooms on top, and garnish with chopped tarragon before serving.
