Zucchini soup with rocket and radishes

4 servings

preparation 45 minutes

Ingredients

Soup

2 shallots or 1 onion

1 garlic clove

1 medium potato

2 tbsp olive oil

1 sprig of thyme

½ teaspoon black peppercorns

2 allspice balls

100 ml dry white wine

2 courgettes (500 g)

1 l vegetable stock

100 ml whipping cream

1 bunch of radishes

2 handfuls of rocket

salt

Oil

1 handful of smooth-leaved parsley

8 tablespoons extra virgin olive oil

Procedure

Peel and finely chop the shallot or onion, peel and thinly slice the garlic

sliced thinly. Peel and dice the potato.

Heat the oil in a saucepan, add the shallots or onions, fry for 2 minutes, add the garlic and potatoes,

thyme, pepper and allspice, sauté on medium heat for 1 minute and pour in the wine.

Turn down the heat and let the wine come to a boil. Cut the zucchini into cubes (including the skin). Pour the stock over the vegetables and increase the heat, once the soup is boiling, add the courgettes and cook for 5 minutes until tender.

Add the cream, simmer for 2 minutes and blend the soup until smooth. Salt it to taste.

Clean the radishes and cut them into thin slices. Wash the arugula and shake off the excess water. Blend the parsley with the oil until smooth. Garnish the soup with radishes and rocket and drizzle with parsley oil.

Wine

Suitable wine:

Reach for a spicier white wine, i.e. Sauvignon, Müller Thurgau or dry Palava, which goes well with the spicy radishes and rocket.

Source.