Ingredients

4 servings

INGREDIENTS

2 bunches of chervil, 150 g

1 onion

1 parsley root

1 tsp of butter

2 medium starchy potatoes

400 ml vegetable stock or broth

200 ml white wine

250 ml cream

Salt and pepper

300 g salmon fillet

1 bunch of chives

1 lemon

Salt and pepper

Allergens are marked in bold

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step 1

Step 1

Peel the onion, parsley root and potato and chop finely.
In a pot, braise the vegetables in butter until translucent.
Add vegetable stock and wine and simmer over low heat for 30 minutes.

step 2

Step 2

Add the cream and purée the mixture.

Remove the long stems from the chervil. Chop finely using a knife and add to the soup after it has stopped simmering. Let stand for 10 minutes.

step 3

Step 3

In the meantime, cut the salmon into 1 x 1 cm pieces. Toss with a little lemon juice, salt, pepper and the chopped chives.

step 4

Step 4

Before serving, briefly bring the soup to a boil and season to taste with salt and pepper.

Serve the soup with the salmon tartare.

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