Summary

Ingredients

• 250 g split peas, reen
• 1 medium onion (s)
• 1 clove garlic
• 1 liter vegetable broth
• 200 g crème fraîche
• 1 teaspoon dill, chopped
• 150 g crabs
• 100 g smoked salmon
• salt and pepper
• 1 squirt lemon juice
• Oil to sweat

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Instructions

1. Cut the onion and garlic into small cubes and sauté in oil. Add the peas and deglaze with vegetable stock. Bring everything to the boil once and then simmer gently on a low level for about an hour, stirring again and again so that nothing begins to stick.
2. Puree with the hand blender and season with salt and pepper. Add the chopped dill and the crème fraîche. Cut the salmon into fine strips, arrange on plates with the shrimps and pour the soup over them, serve immediately hot.
3. You can also serve baguette or a slice of country bread. Simply different and delicious.