Zucchini Garlic Soup

Rinse the zucchini and rub dry. Remove the flower buds and the ends and cut the zucchini into not too small cubes.

Blanch the zucchini in enough salted water until al dente and then drain in a colander.

Peel the garlic cloves and cook them together with the thyme, bay leaf spice, a little salt and pepper in a l of water until the garlic cloves are soft (in about half an hour).

In the meantime, mix the egg yolks with a pinch of salt and pepper in a baking bowl, stirring continuously, with the juice of one lemon and the olive oil. Meanwhile, stir the ingredients heartily until a creamy mixture is formed.

Next, remove the thyme and bay spice from the water, crush garlic cloves in the cooking juices and stir evenly. Add the zucchini slices.

Pour the egg yolk mixture into a warmed soup bowl, pour the soup over it and stir in the crème fraîche.

Serve the soup with toasted slices of white bread and sprigs of thyme.

Preparation time: approx. 5 min Cooking time: approx. 35 min *

Mackert, 2:246/8105.0

Legend: smaller: small tb: el.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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