Zucchini Soup with Cognac and Curry

1/2 onion
1 garlic clove
2 1/2 cup zucchini
1 Tbsp butter
5 cups vegetable bouillon
1/2 cup light cream
1 Tbsp flour
Curry Madras
Cognac
bread cubes



Melt butter in pot.
Add and saute chopped onion, crushed garlic and cubed zucchini.
Add vegetable bouillon and continue to boil for about 15 minutes.
Puree all ingredients.
Stir cream and flour separately and add to soup.
Bring briefly to a boil again.
Season with curry and a shot of Cognac.
Melt butter in iron skillet and roast bread cubes.
Serve with freshly roasted bread cubes.

You can use store bought croutons but the flavor of the freshly roasted bread does not compare.