Cucumber and potato soup

Ingredients for 2 servings:

• 500 g potatoes, preferably floury
• 250 g turkey breast or smoked pork
• 1 liter vegetable broth
• 1 tbsp Italian herbs, frozen
• 2 tbsp white wine vinegar
• ½ cucumber(s), possibly the small version
• 200 g crème fraîche
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with a slightly sour note

Peel the potatoes, cut them into chunks, and simmer in the broth for 20 minutes. Then roughly mash them in the broth. Finely chop the meat and stir it into the potatoes along with the herbs. Season to taste with vinegar, salt, and pepper. Peel the cucumber if desired, halve it lengthwise, and remove the seeds with a teaspoon. Slice it and stir it into the soup with the crème fraîche. Season to taste. I prefer the small Turkish version of the cucumber. The amount of vinegar and whether you use meat is a matter of taste. For garnish, I keep a few slices of cucumber and add a chopped red onion. The fresh cucumbers and their slightly sour note make this soup ideal for a warm summer.