Lena from "Mein leckeres Leben" foraged in her garden and created this beautiful autumn dish.
How to make courgette and potato soup
Ingredients
Soup
1 green and 1 yellow courgette
3 potatoes, floury
2 cloves of garlic
2 spring onion stalks
700-800 ml vegetable stock
125 g crème fraiche or whipping cream
2 tbsp sesame oil
A few fresh basil leaves
½ lemon
Salt, pepper from the mill
Croutons and crunch
4 slices of brown bread
2 tbsp sesame seeds, roasted
100 g hazelnut kernels
2 tbsp sesame oil
Salt, pepper from the mill
Preparation
Roughly chop the courgette, peel and roughly dice the potatoes. Finely chop the garlic and slice the spring onion into rings.
Heat the sesame oil in a pan. Sauté the garlic and spring onion, add the courgette and diced potato and sauté briefly. Season with salt and pepper.
Pour in the vegetable stock and simmer for 15 minutes.
Add the crème fraîche or whipped cream and basil and puree to a fine cream soup.
Flavour the soup with salt, pepper and a little lemon juice.
Topping
Cut the bread into small cubes and toast in 1 tbsp sesame oil until crispy. Add the sesame seeds and a little salt, toast briefly.
Roughly chop the hazelnuts and toast briefly in 1 tbsp of sesame oil.
If desired, fry a few courgette slices and serve in the soup.