Corn cream soup with smoked salmon

Ingredients for 2 servings:

• 1 tbsp cornstarch, slightly heaped
• some water, cold
• 400 ml chicken broth, hot
• 100 g corn, from the can
• 3 tbsp crème fraîche with herbs
• 1 egg yolk
• 1 egg white
• 1 tbsp dill, chopped
• 50 g salmon (smoked salmon)
• Salt and pepper, from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

The quick soup from the microwave

Mix the cornstarch with the water and stir into the hot chicken stock. Heat in a microwave oven at full power. This means 2-3 minutes at 600-650 W, or 1-2 minutes less or more depending on the wattage. Add the drained corn to the stock with the crème fraîche and egg yolk and heat in a covered microwave oven at full power (7-8 minutes at 600-650 W, 1-2 minutes less at higher power, and 1-2 minutes more at lower power). Beat the egg whites until semi-stiff and fold into the soup. Add the dill. Cut the smoked salmon into strips, add to the soup, and season with salt and pepper. Serve with toasted bread and salmon butter.