Ingridients:1 big zucchini2 glass water1/2 carrot1 bay leafsalt, pepper, dry basila 1 leaf of celery1/2 white onionbutter do stir-frysome heavy whipping creamMethod:1. In a medium- sized cooking pot add water and bring to boil.2. In frying pan melt butter and add onion. Saute until transculent.3.Add into the with boiling water into the pot carrot, bay leaf, some grains of pepper and onion and simmer this for 15 minutes.4. Cut the zucchini in medium chunks and add it into a pot.5. Reduce the heat and cook approx. 45 minutes until zucchini will be soft.6.Blend with an immersion blender until creamy. Add salt, pepper, basil and bring it to the boil.7. Transfer the soup into the small glass bowl. pour the cream over the soup and garnish croutons.Bon Appetit!
Ingridients:1 big zucchini2 glass water1/2 carrot1 bay leafsalt, pepper, dry basila 1 leaf of celery1/2 white onionbutter do stir-frysome heavy whipping creamMethod:1. In a medium- sized cooking pot add water and bring to boil.2. In frying pan melt butter and add onion. Saute until transculent.3.Add into the with boiling water into the pot carrot, bay leaf, some grains of pepper and onion and simmer this for 15 minutes.4. Cut the zucchini in medium chunks and add it into a pot.5. Reduce the heat and cook approx. 45 minutes until zucchini will be soft.6.Blend with an immersion blender until creamy. Add salt, pepper, basil and bring it to the boil.7. Transfer the soup into the small glass bowl. pour the cream over the soup and garnish croutons.Bon Appetit!