Potato cream soup with smoked salmon

Ingredients for 4 servings:

• 1 onion(s)
• 1 tbsp rapeseed oil
• 800 g potatoes, peeled and weighed
• 1 liter vegetable broth
• 1 cup whipped cream
• 1 pack of salmon fillet(s) (smoked salmon), sliced

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cut the onion and potatoes into large cubes and fry briefly in the soup pot with the rapeseed oil. Pour in the vegetable stock (it can be a bit stronger, but not too strong because of the salmon) and cook for about 20 minutes, until the potatoes are tender. During this time, cut the smoked salmon into strips about 1/2 cm wide. Once the potatoes are tender, roughly puree them with a potato masher (if you have one). Remove the pot from the heat and add the jug of cream. Then use a hand blender to process the soup into a creamy consistency. Do not overpurge. Season with nutmeg and pepper, and add a little more salt if desired. Add the smoked salmon directly to the pot, depending on your taste, or set it aside for everyone to help themselves to.