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Zucchini Cream Soup with Chanterelles

Zucchini Cream Soup with Chanterelles
301
calories
Calories
30 min.
Preparation
moderate
Difficulty

Ingredients

for 2 servings
2 Zucchini
1 teaspoon Canola oil
500 milliliters Vegetable broth
1 sprig fresh Tarragon
2 tablespoons Sour cream
Iodized salt
1 pinch ground ginger
40 grams Chanterelle
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Preparation steps

1

Rinse and slice zucchini. Heat a little oil in a pan and cook zucchini slices until soft. Add vegetable stock and simmer for about 10 minutes. Rinse and shake dry tarragon, pluck off leaves and chop finely. 

2

Puree soup with an immersion blender, bring to a boil and whisk in sour cream. Season with iodized salt and ginger powder to taste and keep warm on low heat.

3

Clean chanterelles and chop, if desired.  Heat a little oil in a pan and saute mushrooms for a few minutes and season lightly with salt. Pour soup into bowls and top with chanterelles. Sprinkle with chopped tarragon and serve.