4 servings
- 1 zucchini
- 2 potatoes
- 1 large onion
- 150 ml whipping cream (33%)
- 1 l vegetable broth
- fresh chives
- basil leaves
- 2 cloves of garlic
- oil
- salt
- pepper
1) In a medium pot, heat the oil and sauté the peeled potatoes cut into smaller pieces with finely chopped onion, basil, and finely chopped garlic until lightly golden.
2) Pour in the vegetable broth and cook until softened.
3) Add the chopped zucchini and cook for about 10 minutes.
4) Remove from heat, add the whipping cream, and blend until smooth, season with salt and pepper, and garnish with chopped chives.
