Savoy cabbage cream soup with smoked salmon

Name: Savoy cabbage cream soup with smoked salmon
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 small head savoy cabbage (approx. 600 g); 2 Onions; 2 TABLESPOONS Oil; 500 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 100 g Whipped cream; 100 g Fresh cream; 100 g Smoked salmon in slices

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 small head savoy cabbage (approx. 600 g)
2 Onions
2 TABLESPOONS Oil
500 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
100 g Whipped cream
100 g Fresh cream
100 g Smoked salmon in slices

Directions

1
Remove the outer leaves of the cabbage head. Halve the cabbage head, remove the stalk and cut the cabbage into strips. Wash in cold water and drain. Peel onions and cut into large cubes. Heat oil in a pot. Fry the savoy cabbage and onions for about 5 minutes. Deglaze with vegetable stock and simmer for about 10 minutes.
2
Season to taste with salt, pepper and nutmeg. Add cream. Refine with 50 g crème fraîche. Puree with a blender. Cut smoked salmon into fine strips. Serve the soup and serve with the remaining crème fraîche and smoked salmon