Veal Zucchini Soup

Rinse and clean the zucchini and cut into fine slices. Peel and finely dice the onion. Sauté both briefly in the melted fat and remove repeatedly. Add the contents of the soup packet, 300 ml water and the whipping cream to the saucepan, stir well and bring to the boil, stirring occasionally. Add zucchini and onion repeatedly and do at a mild temperature for 5 min. Stir occasionally during this process. Finally, season the soup with salt and freshly ground pepper to taste.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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