Zucchini – potato – garlic soup

Ingredients for 4 servings:

• 1 m.-large zucchini
• 400 g potatoes
• 4 garlic cloves
• 1 m.-sized onion(s)
• 3 tbsp olive oil
• 1 liter of water
• 1 cube of chicken stock
• ½ tsp caraway seeds, whole
• 1 egg yolk
• 100 ml sour cream
• salt and pepper
• Chives, rolls

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the zucchini and potatoes and dice them finely. Peel and finely chop the onion and garlic. Heat the oil, brown the onion, then pour in the water, dissolve the stock cube, and add the vegetables. Season with caraway, salt, pepper, and garlic, bring to a boil, and simmer for about 15 minutes. Then puree (either puree everything thoroughly or only halfway—we like it with some vegetable pieces left in). Combine the egg yolk with the sour cream and stir into the soup. Bring back to a boil, remove from the heat, season to taste, and serve sprinkled with chives. This goes very well with a slice of black bread.