🍲 Kressesüppchen with Smoked Salmon

Name: Kressesüppchen with Smoked Salmon
Total time: 30 min
Yield: 4 servings
Ingredients: onions, yellow 2 pcs.; potatoes, mostly waxy 750 g; butter 2 tbsp; white wine, dry 100 ml; vegetable broth 800 ml; salt pinch; pepper, black ground pinch; smoked salmon 200 g; cress bed 40 g; whipping cream 200 g

315 kcal · 30 min · 4 servings

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Ingredients

onions, yellow 2 pcs.
potatoes, mostly waxy 750 g
butter 2 tbsp
white wine, dry 100 ml
vegetable broth 800 ml
salt pinch
pepper, black ground pinch
smoked salmon 200 g
cress bed 40 g
whipping cream 200 g

Instructions

1. Cut the onions in half, peel, and chop finely. Wash the potatoes thoroughly, peel, and cut into large pieces. Heat the butter in a pot and sweat the onions and potatoes over medium heat for about 3 minutes until translucent.
2. Deglaze with white wine and let it reduce completely. Add the broth, bring to a boil, and season with salt and pepper. Then cover and cook for about 20 minutes until tender.
3. Meanwhile, cut the smoked salmon into strips. Cut the cress with scissors, wash in a sieve, and drain well. Set aside 1 tablespoon for garnish. Add the remaining cress and the cream to the soup and blend everything finely.
4. Serve the cress soup in cups or deep bowls, top with the remaining cress and salmon strips, and serve. Enjoy your meal!

Nutrition per serving

kcal: 315
Protein: 14 g · Fett/Fat: 22 g · Carbs: 24 g