Vegetable Cream Soup with Egg Noodles

Ingredients

• 1 onion
• 1 Garlic clove
• 200 g celery root
• 250 g starchy potatoes
• 2 tbsp olive oil
• 800 ml vegetable broth
• 300 g thick beans
• Salt
• 2 egg yolks
• 100 ml whipping cream
• 1 tsp horseradish (jar)
• 2 tbsp lemon juice
• 4 egg whites
• 2 tbsp freshly chopped dill
• 100 g smoked salmon (slices)
• pink peppercorns (for garnish)

Instructions

1. 1.

   Peel and chop the onion, garlic, celery root, and potatoes. Sauté everything together in 1 tbsp hot oil for a short time. Deglaze with broth and simmer gently for about 20 minutes. Blanch the beans in salted water for about 2 minutes, then drain and shock them. Add roughly half to the soup, puree, and strain through a fine sieve. Return to the pot, reheat without boiling. Whisk egg yolks with cream and pour into the soup while stirring. Season with salt, horseradish, and a splash of lemon juice.

2. 2.

   Whip the egg whites with 1 tbsp lemon juice until stiff peaks form. Using a tablespoon, cut 8-12 small noodles and drop them into barely boiling salted water in a pot. Poach each side for 2-3 minutes, turning gently once.

3. 3.

   Heat the remaining oil in a small pan, briefly warm the beans, then add dill. Slice the salmon into strips.

4. 4.

   Serve the soup on plates. Lift the noodles with a slotted spoon, drain well, and place them on the soup. Garnish with salmon and beans. Sprinkle pink peppercorns before serving.