Cream of zucchini soup and salty crackers
Quick, simple and light soup with even faster crackers :)
Preparation steps
- Zucchini cream soup
- Finely chop the onion and garlic, and grate the zucchini and potatoes (peel the potatoes first: D).
- Fry the onion briefly in a little butter, then add the potatoes and zucchini and sauté briefly. Add the garlic and cover with the stock (put enough stock to cover all the vegetables). Season with salt and pepper, add finely chopped herbs and cook over low heat until vegetables are tender.
- Then remove the soup from the heat and strain it with a stick mixer (or into a multipractice) and return to the heat. Add nutmeg, season with salt and pepper if necessary and boil briefly.
- Crackers
- Mix baking powder, salt and sugar into the flour, add cold diced butter and rub it into the flour with your fingers until you get a crumb-like mixture.
- Then add the milk and beaten egg and knead a crispy dough. The dough may not be as smooth as you are used to, it will be slightly lumpy. So don’t get alarmed because that’s how it should be. :) Don't knead it for too long because your pastry could end up being tough and hard.
- Roll out the dough on a floured surface to a thickness of about 1 cm and cut out the crackers with a mold of the desired shape and place them on a baking sheet lined with baking paper. Knead the rest of the dough again and repeat the process. From this amount you should drop 20-22 pieces, depending on the size of the mold.
- Coat each cracker with beaten egg and sprinkle with sesame seeds. Bake them at 180 degrees for about 10 minutes and serve warm.
Serving
My favorite cream soups are "natural", without the addition of sweet cream. You can, of course, add cream to taste before the end of cooking. Serve the soup with sour cream and warm crackers.
