Zucchini Soup

For the zucchini soup Melt the clarified butter in a high pot. Cut the onion and brown it in the clarified butter until golden. Peel, wash and halve the zucchini.

Remove the large seeds and cut the rest into pieces. Add to the roasted onion and roast briefly. Add plenty of water (so that the squash pieces are covered) and season.

Let cook until the zucchini is soft and then puree. Pour in milk and simmer.

Pluck the parsley, chop it with a cradle knife and mix some of it into the soup. Sprinkle the rest on top.

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