Zucchetti cream soup with bread cubes


Zucchetti cream soup with crispy bread cubes is easy and quick to prepare. The crispy bread cubes in the recipe are the icing on the cake.

Ingredients for 4 servings

  • 40 G butter
  • 600 ml clear vegetable bouillon
  • 2 Pc Garlic cloves
  • 1 TL Flour
  • 30th G Flour smooth
  • 1 shot oil
  • 1 Federation Petrie
  • 1 prize pepper
  • 1 prize salt
  • 250 ml Whipped cream
  • 2 Schb toast
  • 1 TL Lemon juice
  • 300 G Zucchini
  • 100 G Zucchini


  1. For this zucchini cream soup, first wash the zucchini, cut off the ends, and roughly grate 2/3 of them. Melt the butter in a saucepan, add the flour, and sweat lightly. Pour the soup on top and bring it to the boil, stirring firmly with the whisk. Add the zucchini and whipped cream and simmer the soup over mild heat for about 15 minutes.
  2. In the meantime, roughly grate the remaining courgettes, wrap them in a cloth and squeeze out carefully. Cut off the rind from the toast and cut into pieces approx. 1/2 cm in size. Bake the pieces of bread in hot oil until golden, turning and swirling frequently. Lift out and degrease on kitchen paper.
  3. Season the soup with salt, pepper, crushed garlic, and lemon juice, remove from the heat and puree with a hand blender. Stir in the courgette grated and sliced ​​parsley and bring the soup to the boil again. Transfer the soup to plates and sprinkle with the bread cubes.

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