Recipe: Spring Soup with Salmon Tartare

• 1 bunch of fresh tarragon
• 1 bunch of fresh parsley
• 1 onion
• 1 parsnip
• 1 teaspoon of butter
• 2 medium starchy potatoes
• 400ml vegetable stock or broth
• 200ml white wine
• 250ml cream
• Salt and pepper
• 300g salmon fillet
• 1 bunch of chives
• 1 lemon
• Salt and pepper

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Peel the onion, parsnip 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.

Add the cream and purée the mixture.

Chop the tarragon and parsley finely using a knife and add to the soup after it has stopped simmering. Let stand for 10 minutes.

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

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

Serve the soup with the salmon tartare.