Potato and pea soup with stremell salmon

Name: Potato and pea soup with stremell salmon
Cook time: 1 h 45 min
Total time: 13 h 45 min
Yield: 8
Ingredients: 750 g green peas au naturel; 2 Onions; 3 Stem/s Marjoram; 3 Stem/s Parsley; 2 TABLESPOONS Oil; 2 Federation Soup Greens; 1 kg Potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Whipped cream; 3 TSP Horseradish (glass); 400 g Strem salmon

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

Hot stew quickly warms up brave walkers again. Especially nice: the little whipped cream of horseradish on top

COOK TIME
105 mins

TOTAL TIME
825 mins

Ingredients

Servings: 8

750 g green peas au naturel
2 Onions
3 Stem/s Marjoram
3 Stem/s Parsley
2 TABLESPOONS Oil
2 Federation Soup Greens
1 kg Potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Whipped cream
3 TSP Horseradish (glass)
400 g Strem salmon

Directions

1
Soak the peas overnight in 2 litres of cold water.
2
Onions peel and chop finely. Wash herbs, shake dry and chop. Heat the oil in a large pot. Fry the onions in it. Add 1 l cold water and peas together with soaking water. Bring to the boil and remove any foam that has formed. Add herbs. Simmer covered for about 1 hour.
3
Clean or peel and wash the soup greens. Finely dice carrots and celery. Cut leek into fine rings. Peel, wash and finely dice potatoes. Add everything to the soup. Season with salt and pepper. Bring to the boil and simmer covered for about 30 minutes. Stir several times.
4
Whip the cream until semi-stiff. Stir in horseradish. Pick salmon. Season soup with salt and pepper to taste. Serve with horseradish cream and salmon.
5
If not all guests like fish, serve the stremel salmon separately. Also air-dried ham goes well with it.