in Soup Recipes

Celery foam soup with salmon strips

updated

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Ingredients for 4 servings:

  • 400 g celeriac
  • 125 g parsley root(s)
  • 2 tbsp butter
  • 1 cube of vegetable stock
  • 250 ml milk
  • n. B. Salt
  • n. B. Pfeffer
  • n. B. Nutmeg
  • 200 g whipped cream
  • 75 g smoked salmon, sliced
  • 4 tbsp parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

delicious and healthy

Peel the celery and parsley root, finely dice, and sauté lightly in hot butter. Mix vegetable stock with 300 ml of hot water and add to the vegetables along with the milk. Season to taste with salt and pepper. After about 15 minutes of cooking time, puree the soup and season again with salt, pepper, and a pinch of nutmeg. Before serving, whip the cream until stiff peaks form, fold it into the soup, and blend until frothed with a hand blender. Cut the smoked salmon into small strips and arrange on top of the soup along with the finely chopped parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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