Zucchini Soup

Ingredients

• 500 g zucchini
• 2 tbsp butter
• 100 ml olive oil
• 0.75 l vegetable broth (from the jar)
• 2 tbsp flour
• 4 sprigs tarragon
• Salt
• Pepper

Instructions

1. 1.

   Wash the zucchini, trim the ends and slice into rounds. Heat butter in a pot, set aside 1/3 of the zucchini slices, sauté the rest, pour in vegetable broth, cover and simmer over low heat for 15 minutes. Puree with an immersion blender.

2. 2.

   Coat remaining zucchini slices in flour and fry them in 2 tbsp olive oil. Season the soup with salt and pepper, serve on plates, garnish with tarragon and zucchini slices, and drizzle the remaining olive oil into the soup at the table.