Salmon soup with shrimp

Ingredients for 4 servings:

• 25 g butter
• 2 stalk(s) celery
• 8 spring onions
• 1 tsp thyme
• 1 bay leaf
• 2 tbsp flour
• 600 ml vegetable stock
• 100 ml white wine
• 350 g potatoes
• 350 g salmon fillet(s) without skin
• 150 g king prawns
• ½ tsp tarragon, dried
• 100 ml cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

based on vegetable broth

Finely dice the celery and spring onions and fry in butter until light brown. Stir in the flour and sauté for 1 minute. Deglaze with the wine and stock. Add the thyme and bay leaf and bring to a boil. Meanwhile, finely dice the potatoes and add them to the soup. Cook for 10-15 minutes, or until tender. Add the cream and season with all the spices to taste. Reduce the heat to low, then add the diced salmon and shrimp to simmer. Do not boil at this point, as the fish will become too firm. Keep this in mind when reheating. We often serve this with baguette baked in oil with garlic or puff pastry sticks with various fillings. Enjoy—we love this soup!