Creamy zucchini soup with garlic croutons

Ingredients

For the soup

• 500 g large zucchini
• 1 medium carrot (100 g)
• 1 red bell pepper (150 g)
• 2 medium onions (300 g)
• 1000 ml water
• 1 1/2 teaspoons salt
• 1/2 teaspoon thyme
• 1/2 teaspoon pepper
• 2 heads of garlic
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• 1 egg yolk
• 2 tablespoons sour cream (20% fat)
• 15 g dill

For the croutons

• 100 g bread

Preparation

1. Peel the zucchini, carrot, pepper and onions, then dice them. Peel the garlic separately and set it aside. Take the sour cream out of the fridge 15 minutes before using it. 2. Put the vegetables in a pot with 1000 ml water and 1 teaspoon salt. Boil them for 15 minutes, until a fork goes into them easily. 3. Drain the vegetables and keep all the cooking liquid. Purée them with a blender or food processor, then return the purée to the pot with the liquid. Add the thyme and 1/4 teaspoon pepper and simmer for 5 minutes. 4. Crush the garlic with 1/2 teaspoon salt, then mash it together with the olive oil. Stir in the balsamic vinegar and 1/4 teaspoon pepper. Divide the paste into two equal portions and spread one portion over the diced bread. 5. Put the croutons in a bowl in as even a layer as possible, and microwave them for 2 minutes. Mix the egg yolk and sour cream with the remaining garlic paste, then gradually stir in a few spoonfuls of hot soup. 6. Pour the mixture into the pot and simmer for 2 minutes, stirring, until the soup is hot and smooth. Turn off the heat and add the chopped dill. 7. Cover the pot and let the soup stand for 10 minutes. Serve it warm with the croutons on the side, or leave it in the fridge to serve cold.