Zucchini and Asparagus Soup with Mint

Ingredients

21/4 tablespoons of olive oil

1 green onion cut into thin slices

2 cloves garlic mashed

340g chopped asparagus

1 kg zucchini, chopped

8 cups of vegetable or chicken broth

1/2 cup mint leaves

juice of half a lemon

1/3 cup of fresh cream

 

Directions

In a pot on the stove, cook onions and garlic in oil for 10 minutes. Add asparagus, zucchini and stock. After boiling, reduce the heat and then cook the mixture for 20 minutes, until softening.

Remove the mixture from heat and place in the electric mixer until smooth. Put it again on low heat for 5 minutes. Remove from heat and add lemon juice and mint leaves.

Pour fresh cream over soup and serve with bread.