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Celery – Cream Soup with Horseradish and Salmon

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Celery – Cream Soup with Horseradish and Salmon

The perfect celery – cream soup with horseradish and salmon recipe with a picture and simple step-by-step instructions.

  • 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
  1. Clean and dice the vegetables.
  2. Peel the onions and garlic and cut into thin strips.
  3. Heat some olive oil in a pan and sweat the cut vegetables in it.
  4. Pour the vegetable stock and cream on top and let everything boil gently for about 20 minutes.
  5. Cut the salmon into thin strips and set aside.
  6. 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.
  7. Heat well again and serve in deep plates with a dollop of horseradish, a few strips of salmon and a little dill.
Dinner
European
celery – cream soup with horseradish and salmon

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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