Axel's Root Soup Supreme

Ingredients for 4 servings:

• 2 carrots
• 4 potatoes, mostly waxy
• 2 parsnips
• 2 parsley roots
• 1 bunch of soup greens, fresh or 1 pack frozen
• 1 ½ liters vegetable broth
• 3 tbsp tomatoes, freshly chopped or chunky from the can
• Basil, freshly chopped or dried
• Salt and pepper, black from the mill
• 100 g smoked salmon, sliced
• 1 cup crème fraîche

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and finely chop the soup vegetables, peel the carrots, potatoes, parsnips, and parsley roots, roughly dice the potatoes and 2/3 of the roots, dice 1/3 of the roots more finely, and set aside. Place the soup vegetables and the roughly chopped vegetables, tomatoes, and dried basil (add fresh basil at the end!) in a pot with the vegetable stock, cool, and bring to a boil. Reduce the heat and simmer the soup for about 30 minutes. Roughly puree with a hand blender; the ingredients should still be somewhat chunky. Season with salt and pepper. Fry the finely diced vegetables in a pan with oil until crispy. Wrap the salmon slices in not-too-small rolls; they should be able to stand upright. Serve the soup in bowls, place a dollop of crème fraîche in the middle of each bowl and place 1-2 salmon rolls in the middle of the soup. Sprinkle with the crispy fried vegetables and fresh basil, cut into fine strips, if desired, and serve immediately.