- Zucchini - 2 pieces
- Onions - 1 Piece
- Chicken broth - 700 Milliliters
- Butter - 10 Grams
- Celery root - 300 Grams
- Garlic - 1 Tooth
- Sour Cream - 200 Milliliters
- Curry - 2 Teaspoons
- Salt, pepper - - To taste
Garlic, onion and celery peel and cut into small pieces. Marrows my, peel off (if it is thick) and cut into small cubes. Take a large saucepan (minimum 2 liters), melt the butter in it. Add the onions and garlic to the pan, fry for 5-7 minutes until golden and smell. Add zucchini and celery, fry in small heat for 5-7 minutes, stirring actively. Add the broth to the pan, bring it to the boil and cook for another 3-4 minutes after boiling. Then remove the saucepan from the fire, add sour cream, salt and pepper to taste. Using a blender, grind everything to a homogeneous state. Return the cream soup to the pan, add the curry, heat the soup and remove it from the fire. Serve best with freshly prepared croutons.
Servings: 7-9