Zucchini and fried barley puree soup

Zucchini and fried barley puree soup

Ingredients

• zucchini 300 g
• olive oil 2 tablespoons
• thyme 3 pinches
• green apple 1 pc.
• water 500 ml
• salt 0.25 tsp
• balsamic cream sauce 1 tsp
• boiled pearl barley 40 g
• hot red pepper 0.5 pcs.

Directions

1. Dry the boiled barley and lightly fry in 1 tbsp. olive oil. Remove from the pan.
2. Cut the zucchini into cubes and fry in the remaining olive oil along with finely chopped hot peppers. Then add hot water and put out a little.
3. Add also the diced apple, thyme, salt and simmer a little more.
4. Then punch everything with a blender until puree. When serving in a bowl of soup, put a spoonful of fried pearl barley and pour over the balsamic sauce.