Spring Soup with Salmon Tartare
Ingredients
Serves: 4:
1 bunch of fresh tarragon
1 bunch of fresh parsley
1 onion
1 parsnip
1 tsp 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
Instructions
Step 1
Peel the onion, parsnip and potato and chop finely. In a pot, braise the vegetables in butter until translucent.
Step 2
Add vegetable stock and wine and simmer over low heat for 30 minutes.
Step 3
Add the cream and purée the mixture.
Step 4
Chop the tarragon and parsley finely using a knife and add to the soup after it has stopped simmering. Let stand for 10 minutes.
Step 5
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 6
Before serving, briefly bring the soup to a boil and season to taste with salt and pepper.
Step 7
Serve the soup with the salmon tartare.
