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Pea soup with smoked salmon

Ingredients for 4 persons

1 onion
1 Tbsp rapeseed oil
1 l fish stock
600 g frozen peas
200 g smoked salmon
200 g sour cream
1 tsp grated nutmeg
1 tsp black pepper
1 tsp coarse sea salt
Dill for garnish


Preparation

Peel the onion and dice roughly.

Heat the oil in a large pot and fry the onions until translucent.

Add the fish stock and the frozen peas and let them cook for about 10 minutes.

Then remove the pot from the heat and puree the soup thoroughly.

Then put the soup back on the stove, stir in half of the sour cream and season with nutmeg, pepper and salt.

Cut the smoked salmon into small pieces.

Arrange the soup on 4 soup plates, place a dollop of the remaining sour cream on each plate, arrange the salmon cubes on top and sprinkle with the dill.

Then serve immediately.

[Translated from here.]