Cucumber Potato Soup

1. rinse and peel the braised cucumbers, cut in half lengthwise and scrape out the seeds with a sharp spoon. Cut 2/3 of the cucumbers into coarse cubes, finely dice the remaining cucumbers, set aside. Peel and rinse potatoes, also coarsely dice, peel and dice onion.

Melt light butter or butter in a saucepan, sauté the coarsely chopped cucumber cubes, diced potatoes and onions briefly, add clear soup and whipped cream and cook for 15 minutes at low temperature with the lid on.

In the meantime, finely dice the ham (without fat). Dill only if necessary rinse, pluck from the coarse stems and cut into small pieces.

4. blend the soup with the hand blender, bring to the boil again and cook the remaining finely diced cucumbers at low temperature for 5 minutes.

Mix the egg yolks with 2 tbsp. water and add to the soup.

Do not make more! Season with salt and freshly ground pepper, add dill. Bring to the table sprinkled with the Katenschinkenwuerfeln.

As a menu suggestion:

Entrée: Cucumber and potato soup

Main course: Matjes with bacon dip

Dessert: Blueberry pancake

30 min.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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