Zucchini Soup with Olive Crostini
Zucchini soup with olive crostini is a recipe featuring fresh ingredients from the soups category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 onion
- 1 tablespoon olive oil
- 300 g zucchini (2 zucchinis)
- 750 ml vegetable broth (pre-made)
- tarragon
- salt, freshly ground pepper
- 150 g light cream
- 100 g black olives (pitted)
- parsley
- 3 tablespoons olive oil
- Cayenne pepper
- 8 slices baguette
Instructions
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1.
Peel and finely dice the onion. Heat olive oil in a pot. Sauté the onion until translucent. Rinse, trim, and grate or thinly slice the zucchini. Add to the onions and cook briefly. Pour in the broth and bring to a boil. Rinse tarragon, shake dry (reserve some for garnish), pluck leaves from stems. Roughly chop the tarragon and add to the soup. Season with salt and pepper. Serve with a dollop of light cream.
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2.
Peel and dice the onion. Roughly chop the olives. Wash parsley, shake dry, and finely chop the leaves. Mix onion, olives, parsley, and 1 tablespoon olive oil. Season with cayenne pepper.
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3.
Heat remaining olive oil in a non-stick pan. Toast the baguette slices until golden brown. Let cool slightly and top each slice with olives. Arrange the soup with a dollop of light cream, garnish with tarragon, and serve alongside the crostini.
