Fine potato soup with salmon

Name: Fine potato soup with salmon
Cook time: 2 h
Total time: 2 h
Yield: 13
Ingredients: 1 ready-to-cook chicken (1.3 kg) and 2 chicken breasts with bone (approx. 600 g; use meat for rice salad); 1 bunch of greens; 2 medium-sized onions; 7-10 Tbsp salt, pepper, 2 bay leaves; 1 TEASPOON black peppercorns; 1.25 kg Potatoes (floury cooking); 150 g Whipped cream; 1-2 TABLESPOONS grainy mustard; 1 TABLESPOON Chicken broth; 1-2 Federation Dill; 250-300 g Smoked salmon in; 7-10 Tbsp thin slices; 200 g Fresh cream

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 13

1 ready-to-cook chicken (1.3 kg) and 2 chicken breasts with bone (approx. 600 g; use meat for rice salad)
1 bunch of greens
2 medium-sized onions
7-10 Tbsp salt, pepper, 2 bay leaves
1 TEASPOON black peppercorns
1.25 kg Potatoes (floury cooking)
150 g Whipped cream
1-2 TABLESPOONS grainy mustard
1 TABLESPOON Chicken broth
1-2 Federation Dill
250-300 g Smoked salmon in
7-10 Tbsp thin slices
200 g Fresh cream

Directions

1
Wash chicken and breasts well. Clean, wash and coarsely chop soup greens. Peel and quarter onions. Bring to the boil with salt, bay leaves, peppercorns, soup greens, poultry and approx. 3 1/2 l water. Simmer for about 1 hour, skimming the foam more often
2
Peel, wash and chop the potatoes. Lift out chicken and breasts and let them cool down for the rice salad. Sieve the stock and put it back into the pot. Simmer the potatoes for about 15 minutes. After about 10 minutes, remove a large skimmer and remove the potato cubes.
3
Pour cream into the soup, puree everything. Add the potato cubes again. Season with mustard, salt, pepper and possibly chicken stock. Wash the dill and chop finely. Cut salmon into strips. Serve the soup with crème fraîche, salmon and dill