Herb soup with salmon

Name: Herb soup with salmon
Prep time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 20 g flaked almonds; 20 g butter; 30 g capers; 1 tbsp butter; 1 onion; 200 g celeriac; 300 g mealy potatoes; 8 dl vegetable bouillon; 2 bunches flat-leaf parsley; 1 bunch dill; salt and pepper to taste; 2 tbsp plain yoghurt; 2 sprigs dill; 50 g Irish smoked salmon in slices

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Caper butter

20 g flaked almonds

20 g butter

30 g capers, draind, dabbed dry

Soup

1 tbsp butter

1 onion, finely chopped

200 g celeriac, cut into slices approx. 1 cm wide

300 g mealy potatoes, cut into slices approx. 1 cm wide

8 dl vegetable bouillon

2 bunches flat-leaf parsley, leaves torn off

1 bunch dill, roughly torn

salt and pepper to taste

2 tbsp plain yoghurt

2 sprigs dill, roughly torn

50 g Irish smoked salmon in slices, torn into pieces

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How it's done

Caper butter

Toast the almonds in a pan. Add the butter and heat through until the butter foams and smells nutty. Add the capers, fry for approx. 1 min. until crispy, set aside.

Soup

Heat the butter in a pan. Add the onion, sauté for approx. 2 mins. Add the celeriac and potatoes, sauté for approx. 4 mins. Pour in the stock, bring to the boil. Reduce the heat, cover and simmer for approx. 20 mins. until soft. Add the herbs, blend the soup, season. Serve the soup, garnish with the yoghurt, salmon, dill and caper butter.

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«Herb soup with salmon»

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4 people

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