Summary

Ingredients

• 800 g potato (s), peeled and diced
• 1 large zucchini
• 1 teaspoon thyme, scarce
• 1 bunch spring onion (s)
• little chili powder
• 1 liter chicken broth
• 1 tablespoon mustard, coarser
• salt and pepper
• 150 g cream, creme fraiche or cremefine
• 1 dash lime juice (to taste, can also be omitted)
• 150 g smoked salmon
• 2 tablespoon parsley, fresh chopped

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Instructions

1. Bring the potato cubes, spring onion rings and zucchini cubes to the boil in the stock and cook for approx. 20 minutes. Add mustard, thyme, season with chilli, pepper and salt. Puree everything finely. Refine with cream (or creme fraiche or cremefine), season again with salt and pepper, add a small dash of lime juice.
2. Add the diced salmon to the hot soup and let it steep for a moment. Serve sprinkled with freshly chopped parsley.