Salmon cream soup

Ingredients for 4 servings:

• 1 can of salmon in brine (250 g)
• 60 g butter
• 1 ½ tbsp Flour , 405
• 1 tsp curry
• 1 liter milk, hot
• 4 tsp crème fraîche
• Salt and pepper, white
• Parsley, chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Melt the butter over low heat, add the flour, and stir gently until the butter has absorbed the melted butter. Then remove from the heat and add the milk, whisking continuously. Add the rinsed and shredded canned salmon, return to the heat, season lightly with salt, and add the curry. Return to the heat, heat, and simmer gently for about 10 minutes. Season with white pepper and season to taste. Add a teaspoon of crème fraîche to each soup bowl, carefully pour the salmon cream all around, and sprinkle some chopped parsley on top.