Zucchini-Eggplant Vegetables in Sherry Sauce

Perhaps your new favorite bean dish:

1. blanch (scald), skin, quarter and seed the tomatoes. Cut the tomato quarters crosswise in the middle again. Remove the stalks from the zucchini and cut into slices about 1/2 cm thick. 2.

Clean the chanterelles with a small kitchen knife or rub them dry with a paper towel, chop the larger ones.

Heat the olive oil in a frying pan and sauté the zucchini slices and the chanterelles. Add the tomato pieces, season with salt, pepper and savory and pour the vegetable soup. Cook the vegetables for 2 minutes.

Pour the vegetables into a sieve and collect the clear soup. Stir the clear soup with whipped cream, butter and sherry. Season the sherry sauce with salt and a pinch of cayenne pepper. Blend with a hand blender. 5.

Divide the vegetables evenly among preheated deep plates and pour the foamed sherry sauce over them.

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