Spinach soup with salmon

Ingredients for 2 servings:

• 1 pack of creamed spinach
• 200 ml milk
• 200 ml vegetable stock
• ½ onion(s)
• 2 servings of salmon
• butter
• 1 cup crème fraîche
• 1 dashes lemon juice
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Gently heat the creamed spinach with 50 ml milk and 50 ml stock in a saucepan until the spinach has thawed. Peel the onion, dice it, and add it. Add the remaining milk and stock, and bring to a boil while stirring. Then finely purée the spinach mixture with a hand blender, season with crème fraîche, pepper, and salt, and keep warm on the stovetop over low heat. Dice the salmon, season, and fry in a pan with a little butter and a squeeze of lemon juice. Ladle the soup into soup bowls and spoon the salmon over the soup.