Recipe: Chervil Soup with Salmon Tartare

INGREDIENTS

2 bunches of chervil, 150 g

1 onion

1 parsley root

1 tsp of butter

2 medium starchy potatoes

400 ml vegetable stock or broth

200 ml white wine

250 ml cream

Salt and pepper

300 g salmon fillet

1 bunch of chives

1 lemon

Salt and pepper

Allergens are marked in bold

Peel the onion, parsley root and potato and chop finely.
In a pot, braise the vegetables in butter until translucent.
Add vegetable stock and wine and simmer over low heat for 30 minutes.

Add the cream and purée the mixture.

Remove the long stems from the chervil. Chop finely using a knife and add to the soup after it has stopped simmering. Let stand for 10 minutes.

In the meantime, cut the salmon into 1 x 1 cm pieces. Toss with a little lemon juice, salt, pepper and the chopped chives.

Before serving, briefly bring the soup to a boil and season to taste with salt and pepper.

Serve the soup with the salmon tartare.