Potato cream soup with smoked salmon

Ingredients for 4 servings:

• 500 g potatoes, floury
• 150 g celeriac
• 1 onion(s) or 3 shallots
• 2 cloves garlic
• 2 tbsp rapeseed oil or sunflower oil
• ½ tsp curry powder, mild or hot
• 1 shot of vermouth (Noilly Prat)
• 750 ml vegetable stock
• 250 ml fish stock
• 1 bunch of chervil
• 75 g goat’s cheese
• Salt and pepper, mixed or black, freshly ground
• 40 g green olives, pitted
• 120 g smoked salmon

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Peel, wash, and finely dice the potatoes and celery. Peel and roughly dice the onions or shallots. Heat the rapeseed or sunflower oil in a saucepan and sauté the prepared ingredients for about 5 minutes. Sprinkle with the curry powder and sauté briefly. Deglaze with the Noilly Prat. Pour in the vegetable stock and fish stock, bring to a boil, and simmer covered for about 15 to 20 minutes. Stir occasionally. Rinse the chervil, shake dry, and finely chop. Remove a few diced potatoes and celery from the soup and set aside. Stir the goat’s cheese into the soup and purée the soup. Return the diced potatoes and celery to the soup. Finely chop the olives and smoked salmon, add them to the soup with the chopped chervil, and heat through. Serve the soup in soup bowls.