John Myers
Ingredients for 4 servings:
- 1 broccoli, approx. 500 – 600 g
- 200 g floury potatoes, roughly diced
- 100 g Parmesan, finely grated
- 500 ml broth (cooking liquid)
- 2 egg yolks
- 1 tsp, leveled nutmeg, freshly grated
- ½ tsp white pepper, finely ground
- n. B. Salt
- 500 g smoked salmon (4 strips of 125 g each)
- some parsley, finely chopped, for sprinkling
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
an appetizer for all kinds of festivities
Wash, peel, and roughly chop the potatoes. Wash the broccoli and separate the florets from the stalk. Peel the woody skin from the stalk and discard it along with the potato skins. Cut the stalk into small pieces. Simmer the stalk, potatoes, and florets in approximately 600 ml of salted water until soft. Strain the broth and reserve 500 ml. Remove four broccoli florets for the topping and keep warm, covered. Heat the remaining mixture and the reserved broth again. Sprinkle in the nutmeg and pepper, and puree everything with a hand blender. Add the grated Parmesan cheese and egg yolks and blend with the hand blender until you have a smooth, creamy, and homogenous soup. Season to taste with salt. If the soup is too thick, stir in some of the remaining cooking liquid. If necessary, heat the smoked salmon in the oven at 100°C. Arrange the strips on the soup-filled plates, each with a broccoli floret. Finally, sprinkle with some chopped parsley.
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