in Soup Recipes

Inge's cream soup with salmon

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 2 tbsp butter
  • ½ liter chicken broth
  • 1 m.-large cauliflower
  • 250 g cream
  • Salt
  • pepper
  • nutmeg
  • 250 g smoked salmon
  • 1 bunch of dill

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel, wash, and roughly dice the potatoes. Sauté the diced potatoes in the melted butter, then deglaze with the broth. Cover and simmer for about 25 minutes. Trim and wash the cauliflower and divide it into florets. After 10 minutes, add it to the potatoes. Remove a few florets and keep warm. Purée the soup, add the cream, and bring to a boil briefly. Season with salt, pepper, and nutmeg. Cut the salmon into strips, wash the dill, and pick the leaves. Serve the soup with the cauliflower florets, salmon, and dill.

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Written by John Myers

Professional Chef with 29 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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