Summary

Ingredients

• 1 packet creamed spinach
• 200 ml milk
• 200 ml vegetable stock
• 0.5 ½ onion (s)
• 2 port. salmon
• butter
• 1 cup crème fraîche
• 1 squirt lemon juice
• salt and pepper

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Instructions

1. Gently heat the creamed spinach with 50 ml milk and 50 ml stock in a saucepan until the spinach is thawed. Peel the onion, cut into small cubes and add. Add the rest of the milk and stock and bring to the boil while stirring. Then finely puree the spinach mixture with a hand blender, season with crème fraîche, pepper and salt and keep warm on the stove on a low heat.
2. Cut the salmon into cubes, season and fry in a pan with a little butter and a splash of lemon juice.
3. Pour the soup into soup plates and spread the salmon over it.