in Soup Recipes

Potato and zucchini soup with salmon

updated

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Ingredients for 4 servings:

  • 800 g potatoes, peeled and diced
  • 1 large zucchini
  • 1 tsp thyme, scant tsp
  • 1 bunch of spring onions
  • a little chili powder
  • 1 liter chicken broth
  • 1 tbsp coarse mustard
  • salt and pepper
  • 150 g cream, crème fraîche or cremefine
  • 1 dash of lime juice (to taste, can also be omitted)
  • 150 g smoked salmon
  • 2 tbsp parsley, fresh chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

autumnal, delicious, spicy

Bring the diced potatoes, spring onion rings, and zucchini cubes to a boil in the broth and simmer for about 20 minutes. Add the mustard and thyme, season with chili, pepper, and salt. Blend everything until smooth. Add cream (or crème fraîche or crème fine), season to taste with salt and pepper, and add a small dash of lime juice. Add the diced salmon to the hot soup and let it simmer briefly. Serve sprinkled with freshly chopped parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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