Summary

Ingredients

• 1 medium onion (s)
• 50 g leeks
• 2 slices bacon, thin (60 g)
• 100 g pea pods
• 50 g butter
• 2 teaspoons sugar
• 700 ml poultry stock
• 200 g cream
• Sea salt and pepper from the mill
• 300 g peas, reen, fresh or frozen oods
• 350 g salmon fillet (s), cut into cubes
• 4 teaspoons crème fraîche
• 4 sprigs chervil or flat leaf parsley

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Instructions

1. Peel the onion and cut into cubes. Cut the leek into very fine rings and wash well. Cut the bacon into strips. Wash the pea pods and cut into pieces.
2. Heat some butter in a saucepan and sweat the onions and leek with the sugar until translucent. Add the bacon strips, fill up with the poultry stock and the cream and bring to the boil. Season with salt and pepper. Add the peas with the pea pods and cook for about 5 minutes until soft. Then puree the soup with a hand blender, strain through a sieve and season again to taste.
3. Heat some butter in a non-stick pan and fry the salmon cubes on all sides, then season with salt and pepper. Place the salmon cubes in the middle of the plate and pour on the soup. Garnish with a dollop of crème fraîche and a sprig of chervil or parsley.