Cream of Zucchini Soup

Finely chop the onion and sauté in 2 tablespoons of butter.

Peel, dice and fry the zucchini. Season and pour in the soup and half of the whipped cream. Simmer for 15 minutes, then puree.

In the meantime, remove the crusts from the toast, dice and toast in a little butter.

Whip the remaining whipping cream until stiff.

Serve the zucchini cream soup with the whipped cream and the white bread croutons.

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