Onion foam soup with smoked salmon

Ingredients for 4 servings:

• 4 large onions
• 500 ml milk
• 250 ml beef broth (beef soup)
• 30 g salmon (smoked salmon), sliced
• 1 tbsp mustard, sweet, e.g. Kremser
• 10 g butter
• e.g. herbs (chives, dill)
• 4 slices of bread, preferably crispbread without seeds
• 4 slices of cheese (Emmental)
• Oil (corn germ oil)
• Salt
• Pepper, white, ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Light onion foam soup with smoked salmon and cheese crackers

Peel and roughly dice the onions. Gently heat a little corn oil in a casserole dish and sauté the onions until translucent; do not allow them to brown. Pour in the beef broth, bring to a boil, add the milk and a level tablespoon of sweet mustard. Bring back to a boil briefly, then simmer gently for about 50 minutes, stirring occasionally. Preheat the oven to at least 180°C. Spread a thin layer of cheese, about 1 mm thick, on the slices of bread. The slices should be covered completely, especially if the crispbread is sprinkled with seeds; otherwise, the seeds could burn and become bitter. Bake the bread in the oven, then remove and let cool. Cut the cooled, baked bread into triangles and set aside. In the meantime, prepare the garnish (chives, dill, etc.). Cut the smoked salmon slices into thin strips. Purée the onion soup with a hand blender, season with salt and white pepper, add more or less butter (to taste), and bring to a froth. Ladle the soup into bowls, place a few salmon strips on each, and add crispbread tips. These should be partially submerged in the soup so they can absorb the liquid. Garnish with herbs and serve.