Summary

Ingredients

• 700 g zucchini
• 300 g salmon fillet (s)
• 250 g potato (s)
• 1 cup crème fraîche, with or without herbs
• 750 ml vegetable stock
• salt and pepper
• some stalks dill, fresh, alternatively dried dill tips

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Instructions

1. Peel the potatoes and then cut them into small cubes. Dice the zucchini as well. If you want, you can peel them beforehand.
2. Prepare the vegetable stock in a saucepan and add the diced potatoes and zucchini. Then bring to the boil and simmer for about 10 minutes until the potatoes are soft.
3. Take the pot off the stove and purée the contents more or less, depending on your taste. Add the crème fraîche and stir in. Season well with pepper, add the dill tips and stir thoroughly again.
4. Dice the salmon, add it to the soup and let it simmer. Do not let the soup boil for this purpose; possibly reheat a little - and serve.