Zucchini Cream Soup

Clean and wash the zucchinis. From 1 zucchini, cut a thin lengthwise slice, cut into fine strips and set aside. Cut the remaining zucchinis into cubes.

Clean and wash the spring onions and slice them into thin rings.

Heat 1 tbsp oil in a pot. Sauté the zucchini cubes and spring onion rings, turning, for about 3 minutes. Season with salt and pepper.

Deglaze with vegetable broth and cream and simmer over medium heat for about 5 minutes.

While the soup simmers: cut the toast bread into small cubes. Peel and finely chop the garlic.

Heat 2 tbsp oil in a pan. Fry the bread cubes and garlic until golden brown. Remove and drain on kitchen paper.

Puree the zucchini and spring onions in the broth until smooth.

Season with salt, pepper and a little Tabasco sauce to taste.

Ladle the soup into cups or bowls. Scatter the garlic croutons and zucchini strips on top and serve with colorful peppercorns.