Summary

Ingredients

• 1 onion (s)
• 1 tablespoon rapeseed oil
• 800 g potato (s), peeled and weihed
• 1 liter vegetable broth
• 1 cup whipped cream
• 1 pack salmon fillet (s) (smoked salmon), sliced

Print Recipe Pin Recipe

Instructions

1. Cut the onion and potatoes into larger cubes and fry them briefly with the rapeseed oil in the soup pot. Pour in the vegetable stock (it can be a little stronger, but not too strong because of the salmon) and cook for about 20 minutes until the potatoes are soft.
2. During this time, cut the smoked salmon into strips approx. 1/2 cm wide. When the potatoes are soft, use a potato masher (if available) to roughly pre-puree. Remove the saucepan from the stove and add the mug of cream.
3. Then use the hand blender to make a creamy soup. Please do not puree too long. Season to taste with nutmeg and pepper, add a little salt if necessary. Add the smoked salmon - depending on your taste - directly to the pot or serve it separately so that everyone can serve themselves.