Zucchini Mushroom Soup with Walnuts

Remove the skin from the onion and chop finely. Grate 50 g of walnuts. Stir the water with the grained clear soup. Melt 40 g butter in a saucepan and sauté the onions until translucent. Add the groats and sauté. Stir in the walnuts. Pour in the vegetable soup and simmer everything together with the lid on for about ten minutes.

Rinse and clean the zucchini and mushrooms. Coarsely chop the remaining walnuts. Melt the remaining butter in a small pan and roast the zucchini, mushrooms and walnuts on both sides for 2 to 3 minutes. Later season with salt and keep warm.

Rinse the parsley, toss dry and chop. Mix the crème fraîche with the parsley and fold into the soup.

Divide the vegetable soup evenly among plates and form the vegetable-nut mixture in the center.

Serve immediately.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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