Spinach soup with zucchini

Ingredients for Spinach soup with zucchini

Instructions for Spinach soup with zucchini

To prepare the Spinach soup with zucchini recipe, please follow these instructions:

Cut the zucchini into small pieces and place them in a pan with a little olive oil and garlic. Saute them so they are tender and put them in a blender, add salt and pepper and blend to a coarse lot. Season the spinach with oil and put it in a sieve, so all the water is sieved. Make a bechamel by melting butter in a saucepan and adding the flour. When the cream has a brown color, add hot whipped cream while whipping. Season with salt and pepper and grated nutmeg and grated parmesan cheese. The sauce is blended with spinach and zucchini and four egg yolks. Whip six egg whites stiff and turn them gently into the pulp. Bring the mass into a souffle form lubricated with butter and bag it at 175 degrees for approx. 45 min. Do not open the oven during baking, otherwise the souffle will collapse. Served if required. With tomato pasta and grissini.