Carrot cream soup with salmon ham

Name: Carrot cream soup with salmon ham
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Carrots; 1 Onion; 1 small potato; 1 TABLESPOON Butter; 1/2 l Vegetable broth (instant); 1 TABLESPOON flaked almonds; 1 Stalk parsley; 4 discs Salmon ham (without fat edge); 125 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Carrots
1 Onion
1 small potato
1 TABLESPOON Butter
1/2 l Vegetable broth (instant)
1 TABLESPOON flaked almonds
1 Stalk parsley
4 discs Salmon ham (without fat edge)
125 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel, wash and chop the carrots. Peel and finely chop the onion. Peel and chop potatoes. Melt butter in a pot. Fry onion, potato and carrots.
2
Add the stock, bring to the boil and simmer for about 15 minutes. Roast the almonds in a pan without fat, remove. Wash parsley, pluck leaves from the stalks and chop finely. Place 2 slices of salmon ham on top of each other, roll up and cut into small rolls.
3
Whip the cream until semi-firm. Puree the vegetables in the stock. Stir in half the cream and parsley. Season to taste with salt and pepper. Arrange in small bowls. Put a blob of whipped cream on each bowl, add ham rolls and almonds.