Courgette soup with majoram and croûtons


A delicate soup with fresh zucchini, marjoram and croutons!


6-8 slices Classico del Mastro Panettiere / Classic / Maestro Classic
450 g courgettes
1 onion
1 clove of garlic
1 bunch marjoram
3 tbsp milk
2 tbsp Parmesan cheese, grated
salt and pepper


  • Slice the zucchini and onion into small cubes and put them in a deep casserole with the garlic, salt and milk.
  • Cover and cook for 10 minutes. Next add one litre of water, bring to a boil and cook for another 30 minutes.
  • Cut the bread slices into 1/2 cm cubes, pour a little olive oil over them, place on oven parchment and bake.
  • To brown them, bake at 180° C until they become a gold colour.
  • At the end of cooking add the chopped marjoram, pepper and sprinkle with grated cheese and croutons.
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