John Myers
Ingredients for 4 servings:
- 2 onions
- 25 g butter
- 2 tbsp flour
- 900 ml vegetable stock
- ½ cup of herbs de Provence, frozen
- ¼ cup dill, frozen
- ¼ cup chives, frozen
- 200 g crème fraîche
- 100 g salmon
- herbs for garnishing
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes
delicious herbal soup – quick and easy
Finely chop the two onions. Melt the butter in a heavy-bottomed saucepan and add the chopped onions. Sauté for two minutes over medium-high heat, then reduce the heat to low for another five minutes. Add the two tablespoons of flour, stirring constantly, and continue stirring until the roux is lightly browned. Add the vegetable stock and herbs, bring to a boil briefly, and then simmer over low heat for 20 minutes. Remove the soup from the heat and blend thoroughly. Return the blended soup to the heat and stir in the crème fraîche until it is melted. Cut the salmon into small pieces and divide among the four cups/plates. Spoon the soup on top and serve sprinkled with a few more herbs, if desired. A herb-butter baguette goes well with it. Tip: If you don’t like salmon, you can of course leave it out and serve the soup with croutons, for example.
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