Herbal Cream Soup with Stremel Salmon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g salmon, (Stremel salmon)
- 1 liter vegetable stock
- 1 bunch parsley, smooth
- 1 bunch chives
- 1 bunch wild garlic or chives
- 1 bunch dill
- 1 box watercress
- 50 g butter
- 2 tablespoon flour
- 2 tomato (s)
- 8 walnuts
- salt
- Pepper from the grinder
- Nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- The amount of Stremel salmon indicated for the ingredients is completely sufficient, it is almost too much, because this is not a main course, but a starter or an intermediate course in a menu. But I don`t know of any pieces that are smaller than 200 g. So if there is anything left over, you can use it to top slices of bread, and this smoked product is always good with fried potatoes.
- Cut salmon into bite-sized pieces. Finely chop all herbs. Scald tomatoes, peel them, quarter them, remove seeds and thin pieces and dice. Roughly chop the walnut kernels.
- Melt the butter in a saucepan and sweat the flour in it. Pour in the vegetable stock, stirring constantly, and let it simmer gently for 10 minutes. Add the chopped herbs to the pot, leaving 2 tablespoon for decoration. Puree everything thoroughly and season with pepper, salt and nutmeg.
- Pour the soup into deep plates, place the salmon pieces in the middle and put the diced tomatoes and the chopped walnuts all around. Sprinkle with the remaining herbs.
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