Cream of Zucchini Soup

For the zucchini cream soup, peel zucchini and potatoes, cut into small cubes and set aside.

Chop onions and garlic. Slice young onion and sauté in fat without coloring. Add zucchini and potatoes and sauté briefly.

Pour in the soup and add the thyme. Cook for 15 to 20 minutes until the vegetables are soft. Add the cream and blend finely with a hand blender.

Bring the cream of zucchini soup to the boil again briefly and season to taste with salt and pepper.

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