John Myers
Potato Soup À La Papa with Salmon Strips
The perfect potato soup à la papa with salmon strips recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes
- 200 g Carrots
- 500 g Celery
- 200 g Parsnips
- 200 g Parsley root
- 100 g Leek
- 200 g Cooking cream
- 100 g Smoked salmon (alternative: crabs)
- 1 tbsp Butter
- 1500 ml Vegetable broth (6 teaspoons instant)
- 1 tsp Salt
- 1 tbsp Sweet soy sauce
- 1 tbsp Maggi
- 1 tsp Coarse mustard
- 0,5 tsp Salt
- 0,5 tsp Sugar
- Peel, wash and roughly dice the vegetables (potatoes, carrots, celery, parsnips and parsley root). Clean, wash and cut into rings. Vegetables (potatoes, carrots, parsnips, parsley root and leeks) in 1500ml (1 teaspoon salt / 6 teaspoons vegetable broth instant) Cook vegetable broth for about 25 minutes and puree with a hand blender. Season with cooking cream (200 g), sweet soy sauce (1 teaspoon), Maggi (1 teaspoon), salt (½ teaspoon), sugar (½ teaspoon) and coarse mustard (1 teaspoon). Cut the salmon into fine strips. Serve the soup sprinkled with salmon strips.
Tip:
- As an alternative to smoked salmon or crabs, you can use strips of bacon for breakfast.
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