Pea and mint soup with stremel salmon

Name: Pea and mint soup with stremel salmon
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 2 Onions; 2 TABLESPOONS Butter 600 g frozen peas; 3 TABLESPOONS Vegetable broth (instant); 350 g Strem salmon; 2 pots Mint; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Juice of 1 lime

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 8

2 Onions
2 TABLESPOONS Butter 600 g frozen peas
3 TABLESPOONS Vegetable broth (instant)
350 g Strem salmon
2 pots Mint
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Juice of 1 lime

Directions

1
Peel and chop the onions. Heat butter in a large pot. Fry the onions in it. Add frozen peas, 2 l water and stock. Bring to the boil. Simmer covered for about 10 minutes.
2
Heat salmon in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 5 minutes.
3
Wash mint, shake dry and, except for a little, chop and add to the soup. Puree the soup. Season to taste with salt, pepper and lime juice.
4
Remove skin from salmon, cut salmon into pieces. Pour soup and salmon into cups. Garnish with rest of mint.