Ingredients:
2 tablespoons olive oil
3 green onions, cut into rings
15 g fresh dill, cut finely
450 g frozen green peas
500 ml chicken stock
225 g potatoes ( 1/2 inch cubes)
75 g cream cheese
100 g smoked salmon, in pieces
Directions:
In a soup pan, heat the oil.
Add the green onions and half of the dill, saute for 1 minute.
Reserve 3 tablespoons of peas.
Add the remainder of the peas and the chicken stock.
Bring to a boil for about 3-4 minutes.
Puree the soup using a handblender.
Add the potatoes and cook for about 12 minutes until soft.
Add the rest of the peas and the cream cheese, and simmer until the cheese has melted.
Add the smoked salmon and the dill and bring the soup to a simmer.
Add salt and pepper to taste.
Servings: 2
Time preparation: 0 min.
Time total: 20 min.