Zucchini Cream Soup with Marigolds and Daisies

Sauté onion in a little butter, mix half of it with Parmesan, flour, ricotta, a little butter, egg and egg yolk, season with salt, pepper and a pinch of nutmeg. Gently fold in the chives and a few chopped marigolds.

Cut out dumplings from the quantity and cook them in half a l of vegetable soup.

Halve the zucchini, remove the seeds and cut them off. Add to the remaining onion in the saucepan, add garlic and ginger and sweat well. Add 1 quart vegetable soup and season with salt. Soften zucchini, add whipping cream, blend everything together, strain and season.

Finally stir in the kitchen herbs and add the dumplings, marigold flowers and daisies on top.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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