Summary

Ingredients

• 500 g celeriac
• 100 g potato (s)
• 2 large shallot (s)
• 1 carrot (s)
• 2 cloves garlic
• 700 ml vegetable stock
• 200 ml milk
• 200 ml sweet cream
• salt and pepper
• sugar
• some nutmeg, fresh
• some Tabasco
• 8 slices salmon, pickled
• 1 tablespoon, heaped cream horseradish
• lemon juice
• some olive oil

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Instructions

1. Clean and dice the vegetables. Peel the onions and garlic and cut into thin strips. Heat some olive oil in a large saucepan and sweat the cut vegetables in it. Pour in the vegetable stock, milk and 100 ml cream and let everything boil gently for around 20 minutes.
2. In the meantime, whip the rest of the cream until stiff and mix it with the horseradish and a pinch of salt. Refrigerate. Cut the pickled salmon into thin strips and also set aside.
3. Now mix the soup very finely with the hand blender and season with salt, pepper, Tabasco, a pinch of sugar, nutmeg and a little lemon juice. If you like, you can strain the soup through a fine sieve.
4. Heat well again and serve in deep plates. At the end, each plate is given a generous dollop of horseradish cream and a few strips of salmon on top.