Creamy Iceberg Lettuce Soup with Smoked Salmon

For the creamy iceberg lettuce soup with smoked salmon, clean the lettuce thoroughly and cut into narrow strips. Peel and chop the shallots and garlic clove.

Heat the oil in a saucepan and sauté the shallots and garlic. Then add the finely chopped iceberg lettuce and simmer for about 5 minutes.

Add flour and curry powder and stir in the milk. Then add the soup, simmer well for 10 minutes and puree with a hand blender. Then stir in the sour cream and season with salt and pepper.

Pour the soup into bowls and add the smoked salmon cut into strips. Serve the creamy iceberg lettuce soup with smoked salmon.

Preparation Tip:

You can garnish the creamy iceberg lettuce soup with smoked salmon with a little fresh parsley before serving.

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