John Myers
Contents
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Ingredients
- 0,5 Celery root
- 1 Potato
- 1 Carrot
- 1 Onion
- 2 Garlic cloves
- 600 ml Vegetable broth
- 1 cups Cream
- Salt pepper
- 1 pinch Sugar
- Ger. nutmeg
- Tabasco
- 150 g Wild salmon, smoked
- 1 tbsp Cream of horseradish
- Lemon juice
- Olive oil
- Dill for decoration
Instructions
- Clean and dice the vegetables.
- Peel the onions and garlic and cut into thin strips.
- Heat some olive oil in a pan and sweat the cut vegetables in it.
- Pour the vegetable stock and cream on top and let everything boil gently for about 20 minutes.
- Cut the salmon into thin strips and set aside.
- Now finely puree the soup with the hand blender and season with salt, pepper, Tabasco, a pinch of sugar, nutmeg and a little lemon juice.
- Heat well again and serve in deep plates with a dollop of horseradish, a few strips of salmon and a little dill.
