John Myers
Ingredients for 2 servings:
- 350 g potatoes
- 40 g celeriac
- 1 m.-sized onion(s)
- 150 g carrot(s)
- 100 g leek
- 1 tsp germ oil
- 125 ml milk
- 1 tbsp parsley, chopped
- 1 tsp herb(s), garden herbs
- pepper
- Iodized salt
- lemon juice
- 80 g smoked salmon
- Dill, finely chopped
- 4 slices of toast
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Peel, wash, and slice the potatoes and celery. Peel and dice the onions. Trim, wash, and slice the carrots and leeks. Sauté the onions in hot germ oil. Add the potatoes and vegetables, pour in 600 ml of water, and bring to a boil. Simmer the soup over low heat for about 20 minutes. Pour in the milk and bring back to a boil. Add the parsley and herbs and purée the soup until smooth. Season with pepper, salt, and lemon juice. Cut the salmon into thin strips. Serve the soup garnished with salmon and dill. Serve with toast.
Facebook Comments