Light Zucchini Soup

Sauté onion, garlic and two thirds of the zucchini in the oil until soft. Add vegetable soup and gently simmer for about ten minutes. Add remaining zucchini and do another three min. Stir the flour with a little water, add to the soup, let it boil again and remove from the stove. Mix the egg yolks and milk, add to the soup with the herbs and season with salt, pepper and nutmeg.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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