Wild Garlic Cream Soup with Salmon Rolls
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- Salmon rolls:
- 200 g salmon, smoked, sliced
- 100 g wild arlic, chopped
- 3 tablespoon oil
- 0.5 ½ lemon (n)
- salt
- pepper
- Soup :
- 50 g butter
- 50 g flour
- 1 liter chicken broth
- 50 g wild arlic, chopped
- 0.5 ½ cup crème fraîche (200 g)
- 2 tablespoon wine, white
- salt
- pepper
- 2 egg yolks
Print Recipe
Pin Recipe Instructions
- Spread out the salmon slices. Knead the chopped wild garlic, oil and the juice of 1/2 lemon, season with salt and pepper. Spread this mixture on the salmon slices, roll up. Place the rolls lengthways on wooden skewers.
- For the soup, heat the butter in a saucepan and sweat the flour in it. Pour in the chicken broth while stirring, simmer for about 10 minutes. Add the wild garlic, then puree everything (e.g. with a hand blender). Stir in the wine and crème fraiche, season the soup heartily with salt and pepper.
- Finally, remove a little from the soup, whisk with the egg yolks and stir back into the soup (alloy). The soup must no longer boil!
- Put the soup on the plate and arrange the salmon skewers on top.
- As a variant, I recently warmed a few shrimp (sea crab) in the soup instead of the salmon rolls per serving. Also very tasty.
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