Summary

Ingredients

• 1 savoy cabbage, approx. 600-700 g
• 2 onions)
• ml 1,000 vegetable stock
• 3 tablespoon oil (sunflower oil)
• 80 g salmon, smoked
• 100 ml crème fraîche
• salt
• pepper
• Nutmeg, freshly grated
• 2 tablespoon cress

Print Recipe Pin Recipe

Instructions

1. Quarter the savoy cabbage, cut out the stalk, cut into 3 cm wide strips and wash. Peel and dice the onions.
2. Heat the oil in the pan. Sauté the savoy cabbage and onions for 10 minutes. Take out a few strips of savoy cabbage and set aside, deglaze the rest with the vegetable stock and simmer for another 10 minutes. Then puree everything and stir in the crème fraîche. Season to taste with salt, pepper and nutmeg. Cut the smoked salmon and the set aside savoy cabbage into fine strips.
3. Pour the soup into the plates, garnish with strips of salmon, savoy cabbage and cress.