Ingredients

• 500 g zucchini
• 1 leek
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 large garlic clove
• 750 ml broth
• 1/3 teaspoon turmeric
• 1/3 cup 30% cream
• about 100 g feta
• chives

Preparation

1. Wash the zucchini, trim the ends and cut into cubes.
2. Wash the leek thoroughly, remove the dark green ends. Slice the white and light green part into rounds.
3. In a pot, melt the butter with the olive oil, add the leek and grated garlic. Sauté, stirring occasionally for about 4 minutes.
4. Add the zucchini and sauté, stirring occasionally for about 3 minutes.
5. Pour with broth and bring to a boil. Add turmeric. Season with salt, pepper and simmer for about 15 minutes.
6. Blend the soup with the addition of cream.
7. Serve with crumbled feta and chives.