Swede soup "Swimming Fish"

Ingredients for 4 servings:

• 2 tbsp butter
• 1 large onion(s)
• 2 tbsp flour
• 1 liter vegetable broth
• 600 g swede(s)
• 500 g carrot(s)
• 200 g beetroot, from the jar, sliced
• ⅛ liter beetroot juice
• 200 g crème fraîche
• 200 ml whipped cream
• some smoked salmon slices
• some almond flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Swede soup with beetroot, carrots and smoked salmon

Peel and finely chop the onion. Peel the carrots and cut into small pieces. First slice the swede, then thinly trim the outer edges and cut the slices into small cubes. Set aside the beetroot and its juice. Prepare the stock. Keep the cream and crème fraîche handy. Toast the flaked almonds in a pan without fat until golden yellow. Heat the butter in a large saucepan and sauté the onion until translucent. Stir in the flour well, sweat briefly, and deglaze with the stock, stirring constantly. Add the swede, carrots, and beetroot along with their juice, bring to a boil, and simmer over moderate heat for 30 minutes. Add the crème fraîche and cream and puree everything thoroughly with a hand blender. Cut the smoked salmon into small pieces and place in soup bowls. Carefully pour the soup over the flaked almonds and sprinkle with some flaked almonds. Serve immediately.