Filter
Reset
Sort ByRelevance
CRVGRL
Basil soup with curry cream and salmon
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the olive oil in a soup pan and fry the spring onions and potato cubes for 2 minutes.
-
Pour in the stock and simmer for 10 minutes.
-
Add the basil and pesto and puree everything into a lightly tied soup.
-
Preheat the oven grill. Beat the crème fraiche with the curry paste until it is lumpy. Pour the soup into 4 ovenproof cups or soup bowls. Spoon the curry cream on the soup and put it under the grill for 1-2 minutes so that the cream turns light.
-
Divide the salmon strips just before serving.
Blogs that might be interesting
-
20 minAppetizerolive oil, onion, garlic, vine tomatoes, fresh Italian herbs, meat bouillon tablets, zucchini, coarse wholemeal bread, spicy cheese,Italian bread soup with grilled zucchini -
45 minSmall disheggplant, sunflower oil, sunflower oil, flour, Parmesan cheese, honey,aubergine tempura with parmesan cheese and honey -
15 minAppetizerdried fig, Red port, white port, walnut, mixed oak leaf lettuce, liquid honey, mustard, Red wine vinegar, mild olive oil,salad with figs and walnuts -
160 minAppetizerbutter, bunch onions, shallot, garden broth, floury potatoes, creme fraiche,cold potato cream soup
Nutrition
185Calories
Sodium0% DV0g
Fat22% DV14g
Protein16% DV8g
Carbs2% DV7g
Fiber0% DV0g
Loved it