Zucchini soup with salmon

Ingredients for 4 servings:

• 700 g zucchini
• 300 g salmon fillet(s)
• 250 g potatoes
• 1 cup crème fraîche, with or without herbs
• 750 ml vegetable stock
• salt and pepper
• some stalks of dill, fresh, alternatively dried dill tips

Instructions

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

This delicious soup tastes of zucchini and the sea.

Peel the potatoes and then cut into small cubes. Dice the zucchini as well. If you like, you can peel it first. Prepare the vegetable broth in a saucepan and add the diced potatoes and zucchini. Bring to a boil and simmer for about 10 minutes, until the potatoes are tender. Remove the pan from the heat and purée the contents more or less, depending on your taste. Add the crème fraîche and stir in. Season generously with pepper, add the dill sprigs, and stir thoroughly again. Finely dice the salmon, add it to the soup, and let it simmer. Do not let the soup boil again; reheat slightly if necessary—and serve.