Wild garlic cream soup with salmon rolls

Ingredients for 4 servings:

• Salmon rolls:
• 200 g smoked salmon, sliced
• 100 g wild garlic, chopped
• 3 tbsp oil
• ½ lemon(s)
• Salt
• pepper
• Soup :
• 50 g butter
• 50 g flour
• 1 liter chicken broth
• 50 g wild garlic, chopped
• ½ cup of crème fraîche (200 g)
• 2 tbsp white wine
• Salt
• pepper
• 2 egg yolks

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

very simple, with variation

Spread out the salmon slices. Knead the chopped wild garlic, oil, and the juice of 1/2 lemon, season with salt and pepper. Spread this mixture onto the salmon slices and roll them up. Thread the rolls lengthwise onto wooden skewers. For the soup, heat the butter in a saucepan and sauté the flour. Pour in the chicken stock while stirring, and simmer for about 10 minutes. Add the wild garlic, then puree everything (e.g., using a hand blender). Stir in the wine and crème fraîche, and season the soup generously with salt and pepper. Finally, take a little of the soup, whisk it with the egg yolks, and stir it back into the soup (to thicken it). Do not allow the soup to boil again! Ladle the soup into bowls and arrange the salmon skewers on top. As a variation, I recently heated a few shrimp (Arctic crab) in the soup instead of the salmon rolls per serving. It was also very tasty.