Brussels sprout and potato soup with salmon

Ingredients for 4 servings:

• 350 g Brussels sprouts, cleaned
• 5 m.-sized potatoes
• 4 salmon fillets, without skin
• 1 ¼ liters of water
• 3 tbsp, heaped vegetable broth, instant
• 1 small onion(s)
• 2 tbsp lard or vegetable fat
• 2 tbsp tarragon
• 4 tsp sour cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Finely chop the onion. Peel and roughly dice the potatoes. Thaw the salmon pieces, if necessary, and add a little salt. Sauté the onion in lard or vegetable fat, add the Brussels sprouts, and pour in the water. Add vegetable stock to taste; it can be strong; the potatoes will take some of the saltiness out later. Add 1 tablespoon of tarragon and simmer for about 10 minutes. Add the potatoes and continue simmering until the sprouts and potatoes are almost tender. Place the salmon in a steamer basket (it folds up to look like a UFO) and place it on top of the almost-cooked soup. Let it simmer for about 7 minutes. Remove the salmon, along with the basket, along with a few tablespoons of the sprouts and potato pieces. Purée the rest with an immersion blender or food processor. Return the sprouts and potato pieces to the soup and heat briefly again. Serve the soup on plates with some of the salmon and garnish with a teaspoon of sour cream and tarragon. Instead of salmon, other fish fillets or crabs are also suitable.