Cream of Zucchini Soup

For the zucchini cream soup, peel onions and chop finely. Wash zucchini and cut into narrow strips or grate coarsely. Set aside a quarter of it as a soup garnish.

Sauté onions in heated butter. Add zucchini strips and fry briefly. Pour in vegetable soup and bring to a boil. Cook gently for 10 minutes.

Peel potato and grate into fine strips. Add to boiling zucchini soup and simmer for another 10 min. Season with salt, pepper and lovage.

Add whipped cream and puree with a hand blender. Add the remaining zucchini strips to the soup as a garnish and allow to infuse for 5 minutes. Season the cream of zucchini soup with a dash of Worcestershire sauce.

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