Fine apple and mustard festive soup with salmon and cress

Ingredients for 4 servings:

• 4 apples, aromatic
• 1 m.-sized onion(s)
• 2 tbsp butter
• 500 ml vegetable stock
• 1 tsp cornstarch
• 2 tbsp lemon(s), the juice
• 1 tsp honey
• 3 tbsp mustard, normal hot
• 150 ml cream, liquid
• some salt
• some white pepper, freshly ground
• 1 box of cress
• 50 g smoked salmon, sliced ​​- more if needed

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

a fine, noble taste – for all who love something special

Peel, core, and dice the apples. Dice the onion. Sauté in the butter for about 5 minutes. Add the stock and simmer for 20 minutes. Puree the soup. Mix the cornstarch with a little water and add to the soup. Bring to a boil briefly. Cut the salmon slices into fine strips. Cut the cress from the bed with scissors. Add the lemon juice, honey, mustard, and cream to the soup and mix. Add freshly ground pepper. Season to taste with salt or a little stock granules, if desired. Sprinkle the soup with cress in portions and top with the salmon strips.