Cream of Zucchini Soup

For the zucchini soup, finely chop the onion, garlic and parsley. Cut zucchini, carrot and kohlrabi into small pieces.

Fry onion lightly in some butter, add garlic and fry briefly, then stir in vegetables with parsley and fry again.

Pour in vegetable soup (alternatively water with soup cubes) until the vegetables are covered and cook until soft. Season with nutmeg, salt and pepper and bring to the boil briefly.

Then puree and stir in creme fraiche. Now blend with blender until the soup bubbles.

Serve the zucchini soup with Aceto Balsamico sauce.

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