Summary

Ingredients

• 250 g carrot (s)
• 100 g potato (s)
• 30 g shallot (s)
• 30 g butter
• 1 tablespoon honey
• 150 ml white wine, slightly dry
• 250 ml water
• 250 ml vegetable stock or beef stock
• 8 tablespoon sweet cream, whipped cream
• 1 pinch (s) pepper, freshly ground
• a bit salt
• 1 pinch (s) nutmeg, freshly grated
• 0.5 ½ bunch chives, cut into fine rolls
• 100 ml milk, 3.5% (long-life milk)
• some juice, (carrot juice to dilute)
• 1 tablespoon butter, (fridge cold)
• 200 g smoked salmon, cut into fine strips

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Instructions

1. Wash the carrots thoroughly, clean and cut into small pieces. Peel the potatoes and cut them into small cubes. Finely dice the shallot and sauté in the butter. Add the potatoes, carrots and the honey. Also sweat briefly and deglaze with the white wine. Fill up with water and simmer gently over low heat for about 30 minutes.
2. Then pour in the stock and finely puree everything with a hand blender.
3. Cut the smoked salmon into fine strips. Then cut the chives into fine rolls.
4. Pass the soup through a fine kitchen sieve and then stir the cream into the soup. Just keep warm on low heat. If the soup is a bit thick, you should dilute it with a mixture of carrot juice and water (3: 1).
5. Now stir in the cold butter, in small portions. The soup must never boil again!
6. Heat the milk in the microwave (or similar) and use a whisk to create a fine, firm foam. Season the soup with salt, pepper and a little nutmeg. Divide the smoked salmon strips into preheated plates, fill up with the soup, put some milk foam on top and garnish with chives.