Carrot and Ginger Soup with Salmon Crespelle

Peel and trim the carrots, onions and ginger. Heat the butter in a saucepan, sauté the carrots, onions and ginger and sprinkle with the sugar and a teaspoon of salt.

Extinguish the vegetables with the port wine and fill up with the clear soup. Bring the soup to a gentle simmer for 20 minutes, until the carrots are cooked.

Add 250 grams of whipped cream and let it boil once. Blend the soup with the pickled ginger in a kitchen blender and pass through a fine sieve. Season with salt and pepper. Whip the remaining whipping cream and whisk it into the soup.

Make a crêpe batter with flour, milk and eggs and fry narrow crêpes in a hot frying pan with a little bit of oil. Whip the crème fraîche like whipped cream, chop the chives and fold them in. Spread the mixture thinly on the crêpes, top with the salmon and roll up the crêpes. Cut the roll into thin slices. Serve together with the soup.

Our tip: Fresh chives are much more aromatic than dried ones!

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