Zucchini Soup With Pumpernickel and Quark Toasts Recipe

Name: Zucchini Soup With Pumpernickel and Quark Toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces butter; 1 onion, chopped; 1 garlic clove, crushed; 3 large zucchini, trimmed and chopped; 1 cup fresh spinach leaves, roughly chopped (optional); 5 cups chicken broth or 5 cups vegetable broth; 6 ounces Quark (available from specialty stores, substitute whipped cream cheese if necessary); 3 slices pumpernickel bread; fresh lemon juice; 2 -3 tablespoons chopped mixed fresh herbs; sea salt & freshly ground black pepper

Servings: persons

2 ounces butter
1 onion, chopped
1 garlic clove, crushed
3 large zucchini, trimmed and chopped
1 cup fresh spinach leaves, roughly chopped (optional)
5 cups chicken broth or 5 cups vegetable broth
6 ounces Quark (available from specialty stores, substitute whipped cream cheese if necessary)
3 slices pumpernickel bread
fresh lemon juice
2 -3 tablespoons chopped mixed fresh herbs
sea salt & freshly ground black pepper

1
Melt the butter in a large saucepan and saute the onion, garlic and zucchini gently for about 10 minutes, stirring once or twice.
2
Do not let them brown.
3
Add the spinach and cook until wilted then pour in the broth.
4
Bring to the boil, season to taste then stir in and simmer, partially covered, for about 10 to 15 minutes.
5
Strain the vegetables and reserve the liquid.
6
Pass the vegetables through a food processor or blender, gradually adding back the liquid and adding 2 tablespoons of the quark.
7
Return the soup to the pan and set aside.
8
Either cut the pumpernickel into small rounds using a cookie cutter or leave whole.
9
Toast under a hot grill for 1 to 2 minutes until just crisp.
10
Remove, cut into quarters if not already cut into rounds, and allow to cool.
11
Whisk the herbs and some seasoning into the rest of the quark.
12
When ready to serve, spread the quark on the pumpernickel toasts.
13
Bring the soup to the boil and check the seasoning, adding a little lemon juice if you think it needs it.
14
Divide the soup between warmed bowls and top or serve with the pumpernickel toasts.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 ounces butter, 1 onion, chopped, 1 garlic clove, crushed, 3 large zucchini, trimmed and chopped, and more.

Yes, Zucchini Soup With Pumpernickel and Quark Toasts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Soup With Pumpernickel and Quark Toasts

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