Creamy Zucchini Soup

Saute the onion in vegetable oil.

Add the peeled, finely diced zucchini.

Then add the peeled and finely diced potatoes.

Put out a little. Add meat broth. Add Provencal herbs, salt and pepper to taste. And cook until the potatoes are ready.

Kill everything in a puree with a blender.

When serving, pour over cream and garnish with a sprig of parsley.

Bon appetit!