t
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
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
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
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
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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