basilsoup with cream and salmon


Ingredients

olive oil 1 tablespoon
spring onions 3 (sliced)
potatoes 200 gram (cubed)
chicken stock 700 ml
basil 2 tablespoon
green pesto 2 tablespoon
creme fraiche 125 ml
curry paste (green) 1 teaspoon
Norwegian salmon 100 gram (sliced)

Preparation

  1. Preheat the oven grill. 
  2. Heat the oil in a pan, then fry the onions and potatoes for 2 minutes. Add the chicken stock and cook for 10 minutes. Add the basil and pesto, then puree the soup.
  3. Whisk the creme fraiche with the curry paste. Pour the soup into four oven-proof soup bowls, add a dollop of the creme fraiche and curry mix, and grill it for 1 to 2 minutes, until the creme fraiche turns a light golden colour.
    4. Serving suggestionServe the hot soup with some strips of salmon on top.
    Tip!Exchange the salmon for smoked chicken.
     
    4. Rating: 2.33/5 (15 votes)
    • Rating 2.33/5
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