Filter
Reset
Sort ByRelevance
Purrplenesss
Forest soup with cress and salmon
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
1.035 minBrunchsemi-skimmed milk, wheat flour, dried yeast, fine cristalsugar, medium sized egg, lemon, medium oranges, salted butter, candied peel, Mixed nuts,Panettone -
20 minBrunchmedium sized egg, candy cucumber, dijon mustard, dried tarragon, chilled guacamole, Whole grain bread, young leaf lettuce with baby spinach, smoked salmon,wholemeal club sandwich with egg, salmon and cucumber -
20 minBrunchmultigrain Tarpan bread, soft butter, egg, grated mature cheese, chives, fresh basil,Easter bunny sandwich -
25 minLunchsmoked salmon, fish fond, fish stock of tablet, lemon juice, salmon fillet, gelatin, egg, whipped cream, ricotta,salmon terrine with hard-boiled eggs
Nutrition
110Calories
Fat12% DV8g
Protein6% DV3g
Carbs2% DV6g
Loved it