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Forest soup with cress and salmon
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Ingredients
Directions
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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.
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Pour in the stock and cream and bring to the boil. Cook gently for 8-10 minutes until the potato is tender.
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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.
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Nutrition
110Calories
Fat12% DV8g
Protein6% DV3g
Carbs2% DV6g
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