Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 250 g celery, diced
- 1 onion (s), roughly diced
- 2 tablespoon rapeseed oil
- 350 ml vegetable stock, instant
- 2 sprigs dill
- 1 slice (s) salmon, smoked
- 50 g cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Sweat celery and onion in rapeseed oil. Deglaze with vegetable stock and simmer for 15 minutes with the lid closed.
- Then puree finely. Pluck the dill and chop finely. Stir the cream into the soup and season with salt and pepper. Cut salmon into bite-sized pieces.
- Garnish the soup with dill and salmon and serve.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below