Menu: Broccoli and Edamame Soup with Gorgozola, Salmon with Vegetables and Dill Sauce

Name: Menu: Broccoli and Edamame Soup with Gorgozola, Salmon with Vegetables and Dill Sauce
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4 portions
Ingredients: 2 garlic cloves; 350 g brown onions; 50 g olive oil; 350 g broccoli florets; 200 g frozen edamame beans; 1 heaped tsp vegetable stock paste, homemade; 850 g water; 600 g potatoes; 300 g courgettes; 300 g red onions; 200 g butternut squash; 300 g red pepper; 1200 g fresh salmon fillet; 2 tsp fine sea salt; ½ tsp ground black pepper; 100 g double cream; 120 g Gorgonzola; 20 g fresh dill; 30 g plain flour; 150 g crème fraîche; 1 tsp vegetable stock paste, homemade; 75 g mustard

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Prep. 25 min

Total 1 h 45 min

4 portions

Ingredients

garlic cloves
2
brown onions
350 g
olive oil
50 g
broccoli florets
350 g
frozen edamame beans
200 g
vegetable stock paste, homemade
1 heaped tsp
1 vegetable stock cube (for 0.5 l), crumbled
water
850 g
potatoes sliced (2 cm)
600 g
courgettes unpeeled, sliced (2 cm)
300 g
red onions cut in eighths
300 g
butternut squash peeled, cut in pieces
200 g
red pepper sliced (1 cm)
300 g
fresh salmon fillet one piece only (approx. 20 cm x 30 cm)
1200 g
fine sea salt
2 tsp
ground black pepper plus 1 pinch
½ tsp
double cream
100 g
Gorgonzola cut in pieces
120 g
fresh dill
20 g
plain flour
30 g
crème fraîche
150 g
vegetable stock paste, homemade
1 tsp
1 vegetable stock cube (for 0.5 l)
mustard
75 g