Zucchini soup with potatoes and ham

Ingredients for 3 servings:

• 400 g zucchini
• 1 m.-sized potato(s)
• 1 small onion(s)
• 10 g butter or margarine or oil
• ½ liter vegetable broth
• 100 g crème fraîche or soured milk or whole milk
• 50 g ham (turkey) or cooked ham or salmon
• 1 pinch(s) of salt and pepper
• e.g. lemon juice
• n. B. herbs, fresh
• e.g. zucchini slices

Instructions

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

Wash, trim, and roughly dice the zucchini. Finely dice 100g of the zucchini for the garnish. Peel and roughly dice the onion. Wash, trim, and roughly dice the potatoes. Sauté the above-mentioned vegetables—except for 100g of finely diced zucchini—in hot oil or similar. Pour in about 1/2 liter of vegetable stock and simmer for about 5 to 10 minutes until tender. Puree everything thoroughly. Add crème fraîche, either now or at the end of the cooking time, if desired. Cut the ham or salmon into small, fine cubes. Add to the soup along with the 100g zucchini and heat through. Season to taste with salt, pepper, and lemon juice. Garnish the soup with fresh herbs and fresh zucchini slices, if desired, and serve.