Parsley soup with salmon
Last Updated on
Contents
hide
ingredients
800 g parsley 3 pcs potatoes 1 pcs leek 30 g butter 1 cube vegetable broth a little parsley 2 tbsp lemon juice a little salt a little black pepper 120 g smoked salmon 1/5 litre cream
step
1. Briefly fry the chopped parsley, potatoes and leeks in the melted butter. Then pour in the vegetable broth and cook over a low heat until tender. 2. Stir in the cream and blend the soup finely. Season to taste with salt, pepper and acidify with lemon juice. 3. Cut the salmon and parsley into sliced pieces and garnish the soup on the plates.
(Visited 1 times, 1 visits today)
