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🍽️ Creamy pea soup with smoked fish

346 kcal · 30 min · 4 servings

Ingredients

• 0.5 stalk leek
• 350 g frozen peas
• 150 g celeriac
• 1 tbsp ghee
• 800 ml vegetable broth
• salt
• pepper (from the mill)
• 3 slices toast bread
• 60 g smoked salmon
• 200 g whipping cream
• 1 drop lemon juice
• fresh parsley (for garnish)

Instructions

1. 1. Wash the leek thoroughly.
2. 2. Cut off the tough ends of the leek.
3. 3. Slice the leek into thin rings.
4. 4. Peel the celery stalks.
5. 5. Dice the celery into small cubes.
6. 6. Heat clarified butter in a pot.
7. 7. Sauté the leek and celery vegetables briefly.
8. 8. Add the peas to the vegetables.
9. 9. Deglaze everything with vegetable broth.
10. 10. Season the soup with salt and pepper.
11. 11. Let the soup simmer on low heat for about 15 minutes.
12. 12. Remove the crust from the toast bread.
13. 13. Cut the bread into 1 cm cubes.
14. 14. Melt butter in a pan.
15. 15. Fry the bread cubes until golden brown.
16. 16. Slice the smoked salmon into thin strips.
17. 17. Blend the soup until smooth.
18. 18. Adjust the consistency with more broth or further simmering.
19. 19. Stir half of the cream into the soup.
20. 20. Season the soup with lemon juice, salt, and pepper.
21. 21. Whip the remaining cream until stiff.
22. 22. Gently fold in the whipped cream.
23. 23. Divide the soup among bowls.
24. 24. Top with the croutons and salmon.
25. 25. Serve the soup with fresh parsley.

Nutrition per serving

• kcal: 346
• Protein: 13 g · Fett/Fat: 23 g · Carbs: 22 g