Pea cream soup with salmon-horseradish rolls, pine nuts and dill

Name: Pea cream soup with salmon-horseradish rolls, pine nuts and dill
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g frozen peas; 2 TEASPOONS Sunflower oil; 30 g Pine nuts; 1 Onion; 300 ml Vegetable broth; 100 ml dry white wine; 2 TABLESPOONS Fresh cream; 4 Stem(s) Dill; 2 discs smoked salmon; 2 TEASPOONS Horseradish (glass)

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g frozen peas
2 TEASPOONS Sunflower oil
30 g Pine nuts
1 Onion
300 ml Vegetable broth
100 ml dry white wine
2 TABLESPOONS Fresh cream
4 Stem(s) Dill
2 discs smoked salmon
2 TEASPOONS Horseradish (glass)

Directions

1
Thaw peas at room temperature. Heat 1 tsp. oil and roast pine nuts while turning. Peel onion and cut into cubes. Heat 1 tsp. oil and fry onion until translucent. Add the peas and fry briefly.
2
Add the stock and wine, bring to the boil and, except for 2 tbsp. peas, finely chop with a blender. Stir in crème fraiche. Wash the dill, shake dry, pluck flags from the stalks and chop finely except for a little garnish.
3
Spread 1 teaspoon of horseradish on each of the salmon slices, roll up and cut into slices. Arrange soup in plates, sprinkle with dill, peas and pine nuts. Spread the salmon slices over the soup.