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    Courgette Soup with Rye and Quark Toasts

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    Courgette Soup with Rye and Quark Toasts

    Adding a few spinach leaves turns this soup a beautiful green.

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes


    • 50g Butter
    • 1 onion, chopped
    • 1 garlic clove, crushed
    • 3 large courgettes, chopped
    • Handful fresh spinach, roughly chopped (optional)
    • 1.2 litres chicken or vegetable stock
    • Salt and freshly ground pepper
    • 150g quark cheese
    • 3 slices rye bread
    • 2-3 tbsp chopped fresh herbs, such as parsley, chives, basil and dill
    • Fresh lemon juice


    1. Melt the butter in a large saucepan and sauté the onion, garlic and courgette for about 10 minutes. Do not let them brown.
    2. Add the spinach, if using, and cook until wilted, then pour in the stock. Bring to the boil, season to taste, then simmer, partially covered, for about 20 minutes.
    3. Strain the vegetables, reserving the liquid. Purée the vegetables in a blender, gradually adding the liquid, along with 2 tbsp quark. Return to the pan, set aside.
    4. Cut the rye bread into small rounds using a scone cutter, or leave whole. Toast under a hot grill for 1-2 minutes until just crisp. Remove, cut into quarters if not already cut into rounds, and allow to cool.
    5. Beat the herbs and some seasoning into the remaining quark. When ready to serve, spread the quark on the rye toasts. Reheat the soup (don't allow it to boil). Taste and adjust the seasoning, adding a little lemon juice if necessary. Serve in warm bowls, with the rye toasts on the side.

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