Forest soup with cress and salmon

Name: forest soup with cress and salmon
Total time: 20 min
Yield: 8
Ingredients: 20 gram butter; 1 bunch of spring onions; 200 gram potato; 500 milliliters chicken bouillon; 100 milliliters whipped cream; 50 gram smoked salmon; 1 tray cress

Ingredients

20 gram butter
1 bunch of spring onions
200 gram potato
500 milliliters chicken bouillon

100 milliliters whipped cream
50 gram smoked salmon
1 tray cress

Directions

Cut the spring onion into pieces of 1 cm. Peel the potatoes and cut into very small cubes. Melt the butter in a small pan and fry the spring onions and potato for 1-2 minutes.
Pour in the stock and cream and bring to the boil. Cook gently for 8-10 minutes until the potato is tender.
Cut the salmon into thin strips. Puree the soup with a hand blender into a smooth, creamy soup. Season with salt and pepper. Serve the soup in the glasses and garnish with strips of salmon and a tuft of cress.