Zucchini soup in a bread pot

Not only original serving in bread buns, but also delicate squash soup will surprise your loved ones and loved ones. Cream, butter, Provencal herbs - all this will make it memorable! See the recipe!

Ingredients

• Bun - 2-3 Pieces
• Young zucchini - 2 Pieces
• Carrots - 1 Piece
• Onion - 1 Piece
• Salt, black pepper, Provencal herbs - To taste
• Butter - 1 Teaspoon
• Cream - 4-5 Art. spoons

Directions

1. So, prepare the soup products, let's get started! Zucchini, carrots and onions must be peeled and washed.
2. Chop the zucchini and onions coarsely, and the carrots a little less so that the vegetables cook at the same time. Put them in a saucepan, add a little salt, and fill with water so that it almost covers the vegetables.
3. Cook vegetables on medium boil until soft, it took me 25 minutes. The liquid will boil off about half. Drain it into a glass, it will still come in handy.
4. Puree hot vegetables with an immersion blender, pour in vegetable broth, adjust the thickness of the soup. Add butter, cream, Provencal herbs, black pepper and adjust the soup with salt.
5. Stir, bring soup to a boil and remove from heat. Done!
6. Cut off the lids from the buns, remove all the pulp, dry the buns in the oven and fill with soup. On top, you can decorate the soup with croutons or sesame seeds, green onions or cream. Help yourself!