Bean soup, whipped cream with smoked salmon

AUTHOR
Kristopher Marks
DIFFICULTY
very easy
RATING
4 2

Ingredients

Servings: 1
  • 7-10 Tbsp Pour 6 pers
  • 500 g beans (frozen)
  • 60 cl d
  • 2 servings of processed cheese (Laughing Cow Type)
  • 25 cl whole liquid cream (very cold)
  • 100 g de saumon fumé
  • 7-10 Tbsp piment en poudre

Directions

  1. 1

    1 Finely blend the smoked salmon. Whip the liquid cream into a firm whipped cream. Gently stir in the smoked salmon purée. Put this whipped cream in a piping bag and place it in a cool place.

  2. 2

    2 Boil the beans for 2 minutes in a pot of boiling salted water. Refresh them and remove their skin. In a saucepan, bring the broth to a boil. Add the beans and cook for 10 minutes. Pepper

  3. 3

    3 Add the cheese portions to the saucepan and mix into a fine velvety consistency. Divide into verrines and add a little smoked salmon whipped cream. Sprinkle with chilli and serve.

  4. 4

    - You can also serve this velouté cold by adding whipped cream at the last minute and decorating it with salmon eggs.