Basil soup with curry cream and salmon

Name: basil soup with curry cream and salmon
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 3 spring / forest onion; 100 gram potato; 700 milliliters chicken bouillon; 700 milliliters chicken bouillon; 2 tablespoon fresh basil; 2 teaspoon dried basil; 2 tablespoon green pesto; 125 milliliters demi crème fraîche; 1 teaspoon Indian curry paste; 100 gram smoked salmon

Ingredients

1 tablespoon olive oil
3 spring / forest onion
100 gram potato
700 milliliters chicken bouillon
700 milliliters chicken bouillon
2 tablespoon fresh basil

2 teaspoon dried basil
2 tablespoon green pesto
125 milliliters demi crème fraîche
1 teaspoon Indian curry paste
100 gram smoked salmon

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.