Creamy Zucchini Soup with Crunchy Croutons
· 4 servings
Sauté the onion
Finely chop the onion. Heat a pot, add about two tablespoons of oil, and sauté the onion until softened.
Cook the zucchini
Cut the unpeeled zucchini into small cubes. Add it to the pot with the onion, stir, and cook for a few minutes. Season with salt and pepper, then add the garlic. Stir well, then pour in the vegetable stock and cream. Simmer for about ten minutes.
Blend
Blend the cooked soup with a hand blender, or transfer it to a stand blender. It should turn out completely smooth.
Serve
Garnish each bowl with toasted baguette slices or croutons.
