Radish cream soup with smoked salmon à la Gabi

Ingredients for 4 servings:

• 2 bunch radishes with fresh greens (set 2 aside), both roughly chopped
• 2 tbsp rapeseed oil
• 2 medium-sized onions, chopped
• 300 g potatoes, mainly waxy, peeled, diced
• 800 ml vegetable broth, instant
• 2 tbsp lemon juice, freshly squeezed
• 100 g sour cream
• Salt and pepper, colorful from the mill
• Nutmeg, freshly grated
• 60 g smoked salmon, cut into thin strips
• Wild garlic or parsley, flat, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Heat the oil in a saucepan, sauté the onions until translucent, add the potatoes, pour in the vegetable stock, bring to a boil, and simmer covered for about 5 minutes. Add the radishes and greens, cover, and continue simmering for another 10 minutes. Then purée thoroughly with a hand blender, stir in the lemon juice and sour cream, and season with salt, pepper, and nutmeg. Finely dice the reserved radishes. Serve the soup garnished with the radishes, salmon, and herbs.