Krem juha od tikve / Zucchini cream soup

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Jedna fina krem juhica za hladne dane pred nama.
Čim malo zahladi, ja krenem s kremastim juhama. Zapravo ih volim i ljeti, i zimi i u sva godišnja doba. Ovo je jedna fina i jednostavna juha koju sam radila od velike tikve preostale iz maminog vrta, a vi možete upotrijebiti koju god tikvu/bundevu hoćete.

• 1 glavica luka
• 1 režanj češnjaka
• 600 g tikve
• 2 žlice brašna
• maslinovo ulje
• 150  ml vrhnja za kuhanje
• 1 l vode ili povrtnog temeljca
• 3 žlice maslinovog ulja
• sol
• sjemenke za posipanje
• po želji nekoliko kapi aceta balsamica

 1. Tikvu operite, ogulite i naribajte. 
2. Na maslinovom ulju popirjajte sitno sjeckani luk i češnjak. Dodajte ribanu tikvu, vodu ili temeljac, poklopite i pustite da se kuha 15-ak min.
3. Brašno razmutite u vrhnju za kuhanje i dodajte pred kraj. Pustite da se kuha još 5-10 min.
4. Poslužite toplo. Pri posluživanju posipajte sjemenkama i pokapajte nekoliko kapi aceta balsamica.

Za 3 dana putujem u Francusku: Pariz-Rennes i možete misliti kakva me euforija spopala. Ako sve bude po planu, vraćam se 4.11., i opet možete misliti s koliko ću vas fotografija zatrpati. Napokon će pasti jedan putopisni post! Slobodno mi u komentarima na post ostavite gastro preporuke za Pariz.
I moram li spominjati da prvi put putujem avionom. Sama. Nek mi se nebo smiluje :)

                                                                   Zucchini cream soup
New post is finally here :)
Today I have something simple and comforting for you - cream soup. It's getting cold here, and as soon as temperatures start to drop, I start cooking vegetable cream soups. I've made a lot of porcini cream soups over the last couple of weeks, and a few days ago I used some of the last (and huge, might I say) zucchini from my mom's garden.
This recipe is really a no-brainer. I always love to garnish this kind of soup with some seeds and balsamic vinegar.

• onion
•  garlic clove
•  600 g zucchini
• 2 tbsp all purpose flour
• olive oil
• 150 ml heavy cream
• 1 l water or vegetable stock
• salt
• seeds - to garnish
• some balsamic vinegar

 1. Wash zucchini, peel it and grate it.
2. Finely chop onion and garlic and place it on heated olive oil. Add salt to taste. After a few minutes, add prepared zucchini and vegetable stock or water. Cover and let cook for about 15 minutes.
3. Whisk flour into heavy cream and add to the soup. Let cook for 5-10 more minutes.
4. Serve warm. Garnish with some seeds and balsamic vinegar. 

On Friday I will be traveling to France. Paris-Rennes. Must I state how excited I am? This will be my first time in France and also my first time traveling alone plus my first time traveling by plane. I just hope I don't get lost, mugged, involved in a plane crash and with a nervous breakdown :) 
I will be there for 10 days and when I get back you can expect tons of photos and a long, long travel post. Feel free to leave some recommendations for Paris in comment box!