Green Zucchini Soup with Crispy Flower

Wash 200 g zucchini, cut into small pieces. Heat olive oil, finely chopped garlic and finely diced onions until translucent.

Peel 100 g zucchini, set aside peel and cut flesh into cubes. Sauté cubes briefly, stir in rice. Deglaze with white wine and boil down. Then add stock and cream, season and boil for about 8 minutes.

Remove rosemary sprigs, add very finely chopped zucchini peel and let it boil up once in the soup, then blend (best in a tower blender with high speed) and season well again.

Serve hot in tall glasses (or soup cups) with briefly sweated zucchini cubes. Serve with crispy zucchini flowers.

Preparation Tip:

To really get a green soup, it is recommended to add and blend the zucchini peels only at the end. As a garnish you can serve zucchini strips (which were cooked separately in salted water) or also roasted bacon cubes.

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