Potato-Cucumber-Soup

Name: Potato-Cucumber-Soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Potatoes; 1/2 (approx. 300 g) Cucumber; 1 small onion; 1 TABLESPOON Oil; 1-2 TABLESPOONS Vegetable broth (instant); 75 g Fresh cream; 7-10 Tbsp salt, white pepper; 50-75 g Salmon ham; 1-2 stem(s) Borage; 7-10 Tbsp or parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Potatoes
1/2 (approx. 300 g) Cucumber
1 small onion
1 TABLESPOON Oil
1-2 TABLESPOONS Vegetable broth (instant)
75 g Fresh cream
7-10 Tbsp salt, white pepper
50-75 g Salmon ham
1-2 stem(s) Borage
7-10 Tbsp or parsley

Directions

1
Peel and wash the potatoes. Clean and wash the cucumber. Peel onion. Cut everything into cubes
2
Heat the oil and fry the onion and potatoes until golden brown. Deglaze with 3/4 l water and bring to the boil. Stir in stock and cook everything for about 15 minutes. Add cucumber after 5 minutes and cook it
3
If necessary, remove some vegetables from the stock with a skimmer. Puree the remaining vegetables in the soup. Stir in créme fraiche. Put the vegetable cubes back into the soup. Season to taste
4
Cut the ham into strips. Wash the borage and chop, except for something to garnish
5
Sprinkle soup with borage and ham. Garnish with remaining herbs
6
Tip: The soup also tastes delicious cold