Cream of Zucchini Soup

Peel the zucchini and cut into rough pieces.

Peel the onion, cut into fine cubes and fry in a little oil until they get color.

Add the zucchini pieces and fry briefly.

Deglaze with white wine and boil down briefly. Then add Rama Cremefine and soup and cook the zucchini for 10 minutes until soft.

Using a blender, finely puree the zucchini pieces and season with salt.

Preparation Tip:

Instead of the Rama Cremefine, you can also use whipped cream for refining.

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