Salmon – Cress – Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 boxes cress
- 1 point salmon (smoked salmon), sliced
- 1 medium onion (s)
- 50 g butter
- some flour
- 300 g cream
- 500 ml vegetable stock
Print Recipe
Pin Recipe Instructions
- Cut off the cress, wash it off and then blanch it in boiling water for 2 minutes, drain, rinse with cold water and puree or cut very finely.
- Prepare vegetable broth. Cut the onion into small pieces. Cut the salmon into small pieces. Heat the butter and fry the onions until translucent, dust with a little flour, add the cress and deglaze with the vegetable stock and cream. Then add the salmon pieces and bring to the boil briefly.
- Then leave the soup covered for at least 15 minutes so that it can absorb the taste of the salmon.
- Tip: Croutons freshly roasted in a pan with butter taste good with it. Sprinkle a few pieces on the soup just before serving.
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