Bright, light and fresh soup is a wonderful start to a summer lunch.
- Servings: 8
- Preparation time: 10min.
- Cooking time: 40min.
- Total prep time: ~ 50min.
Method of preparation
Arbitrarily cut zucchini cubes and sauté in large pan in melted butter together with a handful of peas until soft – about 3 minutes. Put the skimmer on a separate plate. Return the pan on the stove.
Pour in the pan chopped onion, saute 3-5 minutes, until soft. Add the rest of the peas, pour broth, bring to a boil, give barely noticeable to boil for 7-8 minutes.
Add the mint, preroute the soup in a blender until smooth. If necessary, heat the soup, add the sour cream, stir. Try the salt and pepper.
Ladle the soup on preheated plates, add to each serving with a little sour cream left peas, pepper freshly ground black pepper. Optional drizzle of truffle or olive oil.
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