Cream of Zucchini Soup with Baked Rice Gnocchi

For the cream of zucchini soup with baked rice dumplings, cook the rice according to package directions until tender, strain and let cool.

Cut the young onions into rings, dice the zucchini. Heat the butter in a pot and sauté the onions first.

Add the zucchini and sauté. Deglaze with lemon juice. Add 3/4 l water and stir in the soup seasoning.

When the zucchini are soft, stir in the whipped cream and simmer briefly. Puree finely with a hand blender. Season to taste with salt and freshly ground pepper.

Mix the rice with the egg, curd cheese, grated cheese and thyme, season with salt and freshly ground pepper. Form dumplings with 2 spoons. Roll them in the panko breadcrumbs.

Heat about 2 fingers of oil in a frying pan and deep-fry the dumplings until golden. Serve the zucchini cream soup in soup plates.

Add the gnocchi to the soup and garnish with hazelnut oil, sprouts and grated cheese.

Preparation Tip:

Alternatively, the rice dumplings can also be baked in the oven at about 180 degrees for 25-30 minutes. The zucchini cream soup also tastes delicious with other ingredients.

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