Zucchini Soup with Crispy Potato Cubes

Ingredients

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

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Wash, trim, and cube the zucchini. Sauté everything in hot butter, seasoning with salt and pepper. Add wine and broth, bring to a boil, then simmer for about 10‑15 minutes.

2. 2.

   Wash, peel, and cut the potatoes into small cubes. Blanch them in salted water for 5 minutes, drain, rinse, and pat dry. Fry the cubes in hot clarified butter for about 10‑15 minutes, stirring occasionally until crisp. Finally, briefly fry the sunflower seeds with the potatoes and season with salt and pepper.

3. 3.

   Blend the soup with cream, reheat briefly. Ladle the soup onto a plate, sprinkle with potato croutons and sunflower seeds, and serve.