Zucchini Cream Soup
- zucchini - 17.5 oz (500 g)
- carrots - 1.
- milk - 1 cup
- butter - 2 tbsp (30 g)
- black pepper
- bread - best - stale bread
- garlic - fresh
- stock - 1 cube or some other spice
Peel the zucchini and cut it into cubes. Put it in a saucepan with carrots, salted water and seasoning and boil until tender.
Once boiled, remove them from the heat and drain them, blend them well and dilute with the water in which they were boiled and milk, add pepper and oil and optionally garlic and set it aside.
In a pan, fry the diced stale bread and a bit of garlic and spices. These croutons are added before serving the soup.