Carrot cream soup with smoked salmon

Ingredients for 4 servings:

• 250 g carrot(s)
• 100 g potatoes
• 30 g shallot(s)
• 30 g butter
• 1 tbsp honey
• 150 ml white wine, semi-dry
• 250 ml water
• 250 ml vegetable broth or beef stock
• 8 tbsp sweet cream, whipped cream
• 1 pinch(s) pepper, freshly ground
• some salt
• 1 pinch(s) nutmeg, freshly grated
• ½ bunch chives, cut into fine rolls
• 100 ml milk, 3.5% (UHT milk)
• some juice (carrot juice to dilute)
• 1 tbsp butter (refrigerator cold)
• 200 g smoked salmon, cut into fine strips

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

this soup always works

Wash and trim the carrots thoroughly, then cut into small pieces. Peel the potatoes and also dice them. Finely dice the shallot and sauté in the butter. Add the potatoes, carrots, and honey. Sauté briefly and deglaze with the white wine. Top up with water and simmer gently over low heat for about 30 minutes. Then pour in the stock and puree everything finely with a hand blender. Cut the smoked salmon into fine strips. Then finely chop the chives. Strain the soup through a fine sieve and then stir in the cream. Keep warm over low heat. If the soup is a bit thick, thin it with a mixture of carrot juice and water (3:1). Now stir in the cold butter, a little at a time. Do not allow the soup to boil again! Heat the milk in the microwave (or similar) and create a fine, firm foam using a whisk. Season the soup with salt, pepper, and a little nutmeg. Divide the smoked salmon strips among warmed bowls, top with the soup, drizzle with some milk foam, and garnish with chives.