Spring onion soup with smoked salmon
40 min
Total Time
30 min
Cooking Time
10 min
Preperation Time
Ingredients
| 1 bunch | spring onions |
| 2 tbsp. | sugar |
| 2 tbsp. | vegetable oil |
| 2 | medium potatoes |
| 500 ml | vegetable stock |
| 50 ml | white wine |
| 200 ml | cream |
| salt and pepper | |
| a little | lemon zest |
| 4 tbsp. | crème fraîche |
| 4 | slices smoked salmon |
| a little | dill |
| pink peppercorns |
Instructions
Step 1 of 5:
Peel the potatoes and cut them into large cubes. Wash the spring onions and trim the ends. Then cut them into rings.
Step 2 of 5:
Add sugar to a pot and caramelize until lightly golden brown. Add the potatoes, the white parts of the spring onions, and the oil and sauté briefly. Then deglaze with white wine and let it reduce. Add the broth and let everything simmer for approx. 15 minutes over medium heat.
Step 3 of 5:
Now add the remaining spring onions (reserve a few rings for garnish) and let everything simmer for another approx. 10 minutes. Then purée the soup finely with an immersion blender.
Step 4 of 5:
Add the cream, stir, and briefly mix again. Season with salt, pepper, and lemon zest.
Step 5 of 5:
Divide among 4 plates and garnish with crème fraîche, salmon, and the remaining herbs.
