Summary

Ingredients

• 2 tablespoon dill, frozen or fresh, finely chopped
• 70 g smoked salmon, cut into strips
• 500 ml vegetable stock
• 125 g cream cheese
• 1 tablespoon, heaped cornstarch
• 200 ml milk
• Salt and pepper, more colorful from the mill

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Instructions

1. Mix the vegetable stock and milk with the cream cheese and the starch, bring to the boil while stirring constantly.
2. Put some of the dill aside, add the rest of the dill to the soup and stir in. Season with salt and pepper and distribute on preheated plates or soup bowls.
3. Sprinkle the soup with strips of salmon and the dill that has been put back and serve.