Summary

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

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Instructions

1. Sweat celery and onion in rapeseed oil. Deglaze with vegetable stock and simmer for 15 minutes with the lid closed.
2. 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.
3. Garnish the soup with dill and salmon and serve.