Celery cream soup with horseradish and salmon

Ingredients for 6 servings:

• 500 g celeriac
• 100 g potatoes
• 2 large shallots
• 1 carrot(s)
• 2 cloves garlic
• 700 ml vegetable stock
• 200 ml milk
• 200 ml sweet cream
• e.g. salt and pepper
• n. B. sugar
• some nutmeg, fresh
• some Tabasco
• 8 slice(s) salmon, pickled
• 1 tbsp, heaped creamed horseradish
• e.g. lemon juice
• some olive oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Clean and dice the vegetables. Peel the onions and garlic and slice them into thin strips. Heat a little olive oil in a large pot and sauté the chopped vegetables. Pour in the vegetable stock, milk, and 100ml of cream and simmer gently for about 20 minutes. In the meantime, whip the remaining cream until stiff peaks form and mix with the horseradish and a pinch of salt. Chill. Cut the marinated salmon into thin strips and set aside. Blend the soup very finely with a hand blender and season with salt, pepper, Tabasco, a pinch of sugar, nutmeg, and a little lemon juice. If you like, you can pass the soup through a fine sieve. Heat well again and serve in deep bowls. Top each bowl with a generous dollop of horseradish cream and a few salmon strips.