Pea Cream Soup with Smoked Salmon
A creamy pea soup featuring fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 0.5 stalk leek
- 350 g frozen peas
- 150 g celeriac
- 1 Tbsp clarified butter
- 800 ml vegetable broth
- Salt
- Pepper (freshly ground)
- 3 slices toast bread
- 60 g smoked salmon
- 200 g whipping cream
- 1 splash Lemon juice
- fresh parsley (for garnish)
Instructions
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1.
Wash, trim and slice the leek into rings. Peel and dice the celeriac. Sauté all together in a pot with hot clarified butter for a short time. Add the peas and deglaze with broth. Season with salt and pepper and simmer gently for about 15 minutes.
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2.
Drain the toast bread, cut into 1 cm cubes and brown in a pan with melted butter until golden. Slice the salmon into strips.
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3.
Puree the soup finely. If desired, let it reduce slightly or add more broth. Fold in half of the cream, then season with lemon juice, salt, and pepper. Whip the remaining cream stiffly and fold it in at the end. Divide into bowls, top with croutons and salmon slices, and garnish with parsley before serving.
