Quick recipe? Summer zucchini soup
· 4 servings
Sauté the onion until golden
Melt the butter and sauté the finely chopped onion until golden. If you like your soups thicker, you can stir in a little flour at this point.
Add carrot, sausage and seasoning
Add the coarsely grated carrot and the finely chopped sausage. Stir well and season with a pinch of salt and a little pepper.
Pour in the stock and add the zucchini
Pour in water or your prepared vegetable or meat stock. Simmer for ten minutes. Add the coarsely grated zucchini, ideally with the skin on. Finally, stir in the crushed garlic.
Simmer briefly and garnish
Simmer for a further five to ten minutes. It's best if the zucchini stays a little crunchy rather than getting overcooked. Serve garnished with chopped chives or fresh parsley.