Wilma’s Kitchen

A delicious and elegant starter. Also highly recommended for veggie haters!

Ingredients (for 4 persons)

• 500 gr. zucchini (courgette)
• 2 potatoes
• 1 onion
• 1 tbs butter
• 1 l chicken stock
• 4 sundried tomatoes (in oil)
• salt, ground pepper
• 4 tbs cream
• 2 tbs basil

Preparation

• Wash the zucchini and make dices of approximately 2 cm.
• Peel & wash the potatoes, coarsely grate these. Dice the onion.
• Heat the butter in a pan, then add the zucchini, potato & onion. Fry gently for 5 min. Stir occasionally.
• Pour the stock over the vegetables and bring to the boil. Allow to simmer for 15 minutes.
• Season the soup to taste and mash it in a food processor.
• Serve the soup with 1 tbs cream per portion, garnish with the finely sliced sundried tomato & basil.

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