Ingredients

• 600 g zucchini
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 large onion
• 1 clove garlic
• 800 ml chicken broth
• 1/4 cup cream 30%

Croutons

• baguette
• 50 g soft butter
• 1 clove garlic, grated
• a pinch of sea salt

Preparation

1. In a pot with a thick bottom, melt butter with olive oil. Add onion cut into cubes and soften it. Add garlic pressed through a garlic press and sauté together a bit longer.
2. Add zucchini cut into cubes and sauté, stirring occasionally for about 2 minutes.
3. Pour with broth and bring to a boil. Season with salt, pepper and cook for about 25 minutes covered on medium heat. Blend the soup in an immersion blender into a cream, add cream at the end.
4. Serve with chives and garlic croutons or crumbled feta cheese.