- Cut the courgette in squares and boil them in water like an potato.
- Purée the courgette with an blender.
- Mix the egg with wheat flour.
- Let the broth raise until the boiling point.
- Add the mixed egg with wheat flour, while stirring with a whisk, to the broth
- Mix the courgette purée with the broth, and add some fresh dill.
- Add some pepper and salt
- Garnish the soup with a dash or cream and potential with salmon slices or crispy bacon
Source: Courgette grower Van Vliet