Fine Rügen sea buckthorn soup

Ingredients for 5 servings:

• 400 g zucchini
• 4 small shallots
• 3 tbsp rapeseed oil
• 1 liter vegetable broth
• 150 ml sea buckthorn juice
• 200 g crème fraîche
• 100 g apple jelly
• 1 tsp, heaped peppercorns, green, pickled
• some salt
• 2 tsp lemon juice
• n. B. sugar
• 100 ml whipped cream
• 1 tbsp peppercorns, red
• n. B. Fish fillet(s), smoked

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

a light soup from Mecklenburg on the Baltic coast

Wash and dice the zucchini, peel and finely dice the shallots. Heat the oil in a saucepan. First, sauté the shallots, then add the zucchini and sauté briefly, stirring occasionally. Deglaze the vegetables with the vegetable stock and simmer over low heat for 5 minutes. Pour in the sea buckthorn juice and simmer for another 15 minutes. Now puree the vegetables. Add the crème fraîche, apple jelly, and green peppercorns. Simmer the soup gently for another 3 minutes and season with salt, lemon juice, and sugar. Let the soup rest for 10 minutes to allow the flavors to develop. Lightly whip the cream and stir it into the soup. Reserve 1 tablespoon of whipped cream for each bowl. Heat the soup again and then serve. Top each serving with 1 tablespoon of cream, a few red peppercorns, and some pieces of smoked fish. If you don’t like smoked fish, just leave it out.