Summary

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

1. Peel and core the apples and cut into cubes. Also cut the onion into cubes.
2. Sweat in the butter for about 5 minutes. Pour in the broth and cook for 20 minutes.
3. Puree the soup. Mix the cornstarch with a little water and add to the soup. Bring to the boil briefly.
4. Cut the salmon slices into fine strips. Cut the cress off the bed with scissors.
5. 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.
6. Sprinkle the soup with cress in portions and top with the salmon strips.