John Myers
Contents
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Ingredients
- 500 g Potatoes
- 2 Parsnips
- 150 g Celery bulb
- 150 g Leek
- 500 ml Vegetable broth
- 200 ml Creme fine
- Freshly grated nutmeg
- Black pepper from the mill, garlic pepper
- Fleur de Sel sea salt
- Fresh dill
- Sour cream 10% fat
- 200 g Smoked salmon
- 200 g Worcester sauce
Instructions
- Peel and dice the potatoes, parsnips and celery. Halve and slice the leek, wash. Cook everything in the pressure cooker for 5 minutes according to the instructions!
- Then drain the vegetables and put them back in the pot! Puree with vegetable stock! Add the cream fine and season with nutmeg, pepper, garlic pepper and sea salt.
- Cut salmon into strips. Add the salmon and dill to the soup and save a small remainder of the salmon for decoration.
- Spread the soup on bowls. Top with a little sour cream, sprinkle with salmon strips and dill!
Nutrition
Serving: 100gCalories: 64kcalCarbohydrates: 5.9gProtein: 3.9gFat: 2.7g
