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Preparation |
/ 30 min
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- Peel parsley, carrot and celery, wash them and cut them in little cubes.
- Fry root vegetables and garlic 2 – 3 minutes on butter and then pour 6 dl of water on it. Add laurel leafs, a little bit of salt, a pinch of pepper and a pinch of curcuma, and cook until vegetables soften.
- Take the laurel out and grind with a stick mixer or in a multipractic mixer to get a creamy soup.
- Add cream and put on fire to boil. Remove from fire and add vinegar, then put some salt if necessary.
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Serving |
Pour hot soup into deep ceramic plates, sprinkle it with chopped pieces of salmon and serve with hot baked baguette with kitchen herbs.
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Ingredients |
/serves 4 |
| 1 spoon |
of 'z bregov butter |
| 2 |
large carrots |
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1
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parsley root |
| 50 g | of celery root | | 1 | clove of garlic |
| salt, pepper, curcuma powder | | 2 | leaves of laurel | | 1 dl | of 'z bregov cooking cream | | 1 espresso small spoon | of mild apple vinegar | | For serving: | | 100 g | of smoked salmon |
| baguette with kitchen herbs of Latica bakery |
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