Savoy cabbage cream with salmon

Name: Savoy cabbage cream with salmon
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Savoy cabbage; 2 Onions; 2 TABLESPOONS Oil, 100 g whipped cream; 3-4 Tsp Vegetable broth (instant); 7-10 Tbsp salt, white pepper; 7-10 Tbsp grated nutmeg; 2-3 discs (approx. 75 g) Smoked salmon; 4 TSP Fresh cream

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Savoy cabbage
2 Onions
2 TABLESPOONS Oil, 100 g whipped cream
3-4 Tsp Vegetable broth (instant)
7-10 Tbsp salt, white pepper
7-10 Tbsp grated nutmeg
2-3 discs (approx. 75 g) Smoked salmon
4 TSP Fresh cream

Directions

1
Clean the savoy cabbage, cut it up roughly, wash it and cut out the hard stalk. Cut the savoy cabbage into strips. Peel and chop the onions
2
Heat the oil in a pot. Fry the savoy cabbage and onions for 8-10 minutes. Deglaze with 3/4 l water and cream. Stir in stock, bring to the boil. Simmer for about 10 minutes.
3
Take out some savoy cabbage strips. Finely mash the remaining savoy cabbage in the stock. Season to taste with salt, pepper and nutmeg. Cut salmon into fine strips. Serve the soup with a dash of crème fraîche, salmon and savoy cabbage strips
4
A delicious variation: sprinkle raw ham strips over the soup. The soup becomes more piquant with grated horseradish (fresh or from the jar) instead of nutmeg