- zucchini - 500 grams (chopped)
- potatoes - 2 pieces (peel and cut into strips)
- chicken broth - 650-700 milliliters
- basil leaves - 1/2 cup
- cream - 1/3 Cup
- sea salt - 1 Pinch (to taste)
- Ground black pepper - 1 Pinch (to taste)
- sour cream - 2 teaspoons
- roasted hazelnuts - 2 teaspoons
- lemon peel - 1 piece
- Basil leaves - 4 pieces (for decoration)
Pour the chicken broth into the pan. Add chopped zucchini and potatoes, bring to a boil. Cook on low heat for about 10 minutes (vegetables should soften). Remove from heat. Sprinkle with basil leaves. Pour the soup into a food processor or blender. Mix until smooth. Pour the soup-puree back into the pan. Add sour cream, season with sea salt and ground pepper. Cook on low heat for about 5 minutes. Pour the soup into small plates or cups. Add sour cream and lemon zest. Sprinkle with fried nuts.
Servings: 4