Summer soup with potatoes and zucchini

1. Peel the potatoes and cut into cubes as large as 1 cm. Zucchini wash and cut the ring Ingredients:

• butter - 2 items. spoons
• can of canned hot green pepper can - 1 Piece
• garlic - 1 tooth
• potato - 1 piece
• courgette zucchini - 1 piece
• chicken broth - 3 glasses
• black pepper - 1/4 Art. spoons
• lime juice - 1 st. a spoon

Instructions

1. Peel the potatoes and cut into cubes 1 cm in size. Wash the zucchini and cut into rings with a thickness of 1 cm. 2. In a large saucepan, on medium heat, melt the butter. Add chopped green chili, ground garlic, potato and zucchini. Cook, stirring, about 2 minutes. 3. Add broth and black pepper to the mixture (lovers of sharp soups can also add a pinch of red ground pepper). Bring the mixture to a boil. Cover and cook over very low heat for at least 15 minutes, when the vegetables become soft. 4. Cool the soup and pour it into the blender. Beat the mass to a smooth mashed potato. 5. Pour the prepared soup-puree on plates, if desired, add lime juice and salt to taste, and serve to the table with greens and croutons.

Servings: 4