Clear lamb broth with zucchini

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1.

Clean and wash the zucchini and cut into fine strips. Wash the thyme, pat dry and pluck the leaves from the stem. Wash the meat, pat dry and cut into small cubes. Heat the oil in a saucepan, brown the meat while turning, add the thyme, deglaze with the stock and 200 ml water, add the zucchini to the stock and cook for about 5 minutes. Season the soup with salt, pepper and sherry and serve in a bowl