Celery Soup with Smoked Salmon Strips

A great fish recipe to make yourself:

Rinse, peel and trim the potatoes and simmer in salted water for about ten minutes. Drain into a colander and drain.

Remove the skin from the celery, cut into cubes and soften in the vegetable soup for about 15 minutes.

Add the whipped cream and the pre-cooked potatoes and season with iodized salt, pepper and nutmeg.

Blend the soup with a hand blender, bring to a boil and season.

In the meantime, remove the crust from the toast slices and cut into cubes.

Melt the butter in a frying pan and stir-fry the toast cubes.

Season the toast cubes lightly with salt and pepper and only at the end (so that they do not burn) add the chopped kitchen herbs.

Form the resulting croutons on paper towels and drain off the excess butter.

Cut the slices of smoked salmon in half lengthwise and roll them into eight roses. Place two roses in each soup plate and fill with the soup. Spread the croutons evenly over the soup.

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