Ingredients

Instructions

  1. Melt butter in a pan, add onions and garlic.
  2. Sauté for 5 minutes and then add potatoes.
  3. Take about 100g potatoes after 8-10 minutes and put aside.
  4. Add zucchini and cook for 3 minute.
  5. Meanwhile heat chicken broth, herbs and spice in a pot.
  6. Add vegetables from the pan and bring to boil.
  7. Reduce heat and leave to cook for 40 minutes.
  8. Fill in a blender and puree.
  9. Reheat the soup and add the cream.
  10. Do not boil!
  11. Serve in bowls decorated with the leftover potato cubes.