Basil soup with curry cream and salmon
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.
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