Noble Apple and Mustard Festive Soup with Salmon and Cress
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 apples, aromatic
- 1 medium onion (s)
- 2 tablespoon butter
- 500 ml vegetable stock
- 1 teaspoon cornstarch
- 2 tablespoon lemon (s), add the juice
- 1 teaspoon honey
- 3 tablespoon mustard, normally hot
- 150 ml cream, liquid
- a bit salt
- some white pepper from the mill
- 1 box cress
- 50 g salmon, smoked, sliced - more if required
Print Recipe
Pin Recipe Instructions
- Peel and core the apples and cut into cubes. Also cut the onion into cubes.
- Sweat in the butter for about 5 minutes. Pour in the broth and cook for 20 minutes.
- Puree the soup. Mix the cornstarch with a little water and add to the soup. Bring to the boil briefly.
- Cut the salmon slices into fine strips. Cut the cress off the bed with scissors.
- Add lemon juice, honey, mustard and cream to the soup and stir. Add freshly ground pepper. If necessary, add salt or a little granular broth to taste.
- Sprinkle the soup with cress in portions and top with the salmon strips.
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