Summary

Ingredients

• 1 medium onion (s)
• 500 g potato (s)
• 1 medium parsley - root (or celeriac)
• 40 g butter
• 750 ml chicken broth
• 250 ml cream
• 400 g salmon fillet (s)
• 1 leek
• 1 pinch (s) sugar
• nutmeg
• salt and pepper
• dill

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Instructions

1. Peel and dice the onion, potatoes and parsley root. Sauté the onion in 20 g butter, add the potatoes and parsley root and sauté briefly. Pour in the chicken stock and half of the cream and cook for approx. 15 minutes until soft.
2. In the meantime, clean the leek and cut into 3 cm long strips and do not steam too soft in the remaining fat. Use the magic wand to chop the potatoes a little (there should be a few more pieces left), add the leek and the salmon fillet cut into small cubes and season. Beat the rest of the cream until stiff and pull it into the soup. Garnish with the chopped dill.
3. Baguette tastes good with it.