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
-
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 -
90 minAppetizerbunch onion, celery, Opperdoezer Round potatoes, unsalted butter, Martini Bianco, tap water, chicken broth tablet, fresh cream, pancetta,cold riser soup with pancetta -
15 minAppetizersunflower oil, mustard, dill, honey, lemon juice, fine chicory, cucumber, big pickles, smoked norwegian salmon,salad of chicory and smoked salmon -
30 minAppetizerleeks, butter, garlic, sticking potato, vegetable stock, tap water, sour cream, fresh chives,leek soup with potato
Nutrition
185Calories
Sodium0% DV0g
Fat22% DV14g
Protein16% DV8g
Carbs2% DV7g
Fiber0% DV0g
Loved it