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Seasonal Eats Better: Zucchini Soup with Fried Apricots - Recipe

Zucchini Soup with Fried Apricots

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 portions

Ingredients
  

  • 3 tbsp olive oil
  • 1 medium onion diced
  • 3 garlic cloves diced
  • 4 small green zucchinis sliced (ca. 500 g)
  • 1 medium yellow zucchini sliced (ca. 500 g)
  • 750 ml vegetable broth
  • 2 bay leaves
  • 2 tbsp red paprika powder
  • salt white pepper
  • 3 twigs fresh basil
  • 100 ml heavy cream
  • 4 apricots stoned and cut in quarters

Instructions
 

  • Heat the olive oil in a big pot.
  • Add the onion and garlic cloves and sauté.
  • Put in the green and yellow zucchinis. Also sauté for about 5 minutes.
  • Add the vegetable broth, the bay leaves, 1 tbsp red paprika powder and 2 twigs of the fresh basil.
  • Bring to boil and let simmer for about 30 minutes. The zucchinis should easily disintegrate.
  • Add the heavy cream.
  • Purée the soup with an immersion blender.
  • Season with salt and pepper.
  • In a little frying pan heat another 1 tbsp of olive oil.
  • Add the apricots and fry them carefully.
  • Season with salt, pepper and the leaves of the last twig of basil.
  • In a little bowl mix the last 1 tbsp of olive oil with 1 tbsp of red paprika powder.
  • When serving the soup, put about a quarter of the fried apricots in the middle of a bowl. Sprinkle with the red paprika powder olive oil mix.