Savoy Cabbage Cream with Salmon

1. clean cabbage, coarsely cut, rinse and remove the hard stalk. Cut cabbage into strips. Remove the skin from the onions and cut into cubes.

Heat oil in a saucepan. Sauté cabbage and onions in it for 8-10 min. Extinguish with 3/4 liter water and whipping cream. Mix in clear soup, bring to boil. Simmer on low heat for about 10 minutes. 3.

Take out some strips of savoy cabbage. Finely mash the remaining cabbage in the clear soup. Season to taste with salt, pepper and a pinch of nutmeg. Cut salmon into tender strips. Serve the soup with a blob of crème fraîche, salmon and strips of savoy cabbage.

Extra tip A tasty variation: sprinkle raw ham strips over the soup. The soup becomes spicier with grated horseradish (fresh or from the jar) instead of nutmeg.

Tip: It is best to use your favorite ham – then your dish tastes twice as good!

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