- Bow - 2 pieces
- Potatoes - 2 pieces
- Zucchini - 2 pieces
- Vegetable broth - 600 Milliliters
- Cream - 150 milliliters
- Fresh mint, twig - 15 pieces
- Olive oil - 1 Art. a spoon
- Butter - 1.5 Art. spoons
- Salt - To taste
1. Put a cream and olive oil in a deep frying pan or pan. 2. Prepare the vegetables. They need to be washed and cleaned. The onion is cut into small cubes. Potatoes we cut too cubes, only a little larger. Zucchini cut into small cubes. Mint leaves are washed, dried and torn into small pieces. 3. Heat the pan with oil. Put onions and potatoes there and lightly simmer a little over about 6 minutes until the onion is clear. Pour broth into a saucepan and bring to a boil. Reduce heat and cook vegetables for 10 minutes. 4. Add zucchini to the soup and boil for another 10 minutes. Add salt to taste. Put in the soup pieces of mint and pour the cream. Once the soup boils, turn off the fire. 5. Remained a little. Chop the soup with a blender. Now, for such a beautiful soup, choose the same nice plate. Decorate with a sheet of mint. Enjoy! Bon Appetit!
Servings: 6-7