Parsley root soup with smoked salmon

Ingredients for 4 servings:

• 500 g parsley root(s)
• 1 large onion(s)
• 500 ml meat broth
• 100 ml white wine
• 2 cloves garlic, smoked
• 200 g double cream cheese
• 100 g smoked salmon
• 1 lemon(s), organic
• 2 tbsp mustard, sweet
• 1 tbsp honey
• salt and pepper
• e.g. chili flakes
• 3 tbsp oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Soup for the summer

Chop the onion and parsley roots and fry in hot oil. Blend the broth, white wine, and cream cheese with a hand blender. Add this to the onion/parsley root mixture. Add the smoked garlic and half of the smoked salmon and blend until frothy. Wash the lemon, zest, and squeeze the juice. Mix the juice with the mustard and honey and add to the soup. Season with salt and pepper. Blend the soup again before serving until frothy. Garnish with chili flakes and the remaining smoked salmon.