Herb soup with salmon tortelli

Name: Herb soup with salmon tortelli
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Potatoes; 1 collar (approx. 150 g) Spring onions; 1 medium onion; 1 TABLESPOON Butter or margarine; 1 l Vegetable broth (instant); 1 package (200 g) Salmon tortelli (available in the refrigerator); 7-10 Tbsp Salt; 3-4 Stem(s) Dill, tarragon and chervil; 100 g Whipped cream; 7-10 Tbsp Cayenne pepper; 1 TABLESPOON Lemon juice

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Potatoes
1 collar (approx. 150 g) Spring onions
1 medium onion
1 TABLESPOON Butter or margarine
1 l Vegetable broth (instant)
1 package (200 g) Salmon tortelli (available in the refrigerator)
7-10 Tbsp Salt
3-4 Stem(s) Dill, tarragon and chervil
100 g Whipped cream
7-10 Tbsp Cayenne pepper
1 TABLESPOON Lemon juice

Directions

1
Peel and wash the potatoes and cut into small cubes. Clean and wash spring onions and cut the white part into small pieces. Peel the onion. Heat the fat in a saucepan and fry the onion, the white of the spring onion and the diced potatoes.
2
Deglaze with vegetable stock, bring to the boil and simmer for about 10 minutes. Meanwhile cook the salmon tortelli in boiling salted water for about 4 minutes. Wash dill, tarragon and chervil, dab dry and pluck.
3
Cut leek green into small rings. Add leek green, 2/3 of the herbs and cream to the boiling soup and puree finely with the cutting stick of the hand mixer. Season to taste with salt, cayenne pepper and lemon juice.
4
Bring the soup to the boil again. Spread the salmon tortelli on 4 plates, pour the hot soup over them and garnish with the remaining herbs.