Summary

Ingredients

• 400 g zucchini
• 1 medium potato (s)
• 1 small onion (s)
• 10 g butter or mararine or oil
• 0.5 liter ½ vegetable stock
• 100 g crème fraîche or curd or whole milk
• 50 g ham (turkey) or cooked ham or salmon
• 1 pinch (s) salt and pepper
• lemon juice
• Herbs, fresh
• slices Zucchini

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Instructions

1. Wash, clean and roughly dice the zucchini. Finely dice 100 g of the zucchini for the garnish. Peel and roughly dice the onion. Wash, clean and roughly dice the potatoes.
2. Fry the vegetables mentioned above - except for 100 g finely diced zucchini - in hot oil or similar. Pour about 1/2 liter of vegetable stock and cook for about 5 to 10 minutes. Puree everything together well. Add crème fraiche to taste either now or at the end of the cooking time. Cut the ham or salmon into small, fine cubes. Add to the soup with the 100 g zucchini and heat. Add salt, pepper and lemon juice to taste. Arrange the soup with fresh herbs and fresh zucchini slices and serve.