---

300 g courgettes
30 g flour
40 g butter
125 ml white wine
600 ml clear soup
250 ml single cream
2 cloves garlic
1 teaspoon lemon juice

soup vegetable:
100 g courgettes
salt
0

---

Wash courgettes and rasp coarsely. Heat butter and sweat flour until light brown. Add the wine and the soup. Bring it to a boil stirring several times. Add the zucchinis and the cream and let it simmer for about 20 minutes.
Puree the soup and season with salt.
Cut some zucchinis in thin sticks and crisply fry in hot oil and garnish the soup.