Parsnip Soup with Smoked Salmon Tartare

Dice the parsnips and sauté in butter with the shallots. Extinguish with white wine and bring to a boil. Add chicken stock and cream, simmer on low heat for about 10 minutes.

Blend the soup with a hand blender. Then strain through a fine sieve and place repeatedly on the stove. Slowly incorporate cold butter with the blender. At the end, add freshly chopped chervil (set aside a few leaves for garnish) and smooth sour cream. The soup should not make any more at this point. Cut the smoked salmon into fine cubes, marinate with juice of one lemon and olive oil, season with basil, salt and pepper. Shape the tartare into small loaves and fry very briefly in a little olive oil on one side only.

h For the garnish: deep-fry paper-thin parsnip slices in enough oil until crisp. Arrange the soup in deep plates. Put in the smoked salmon tartare, mip chervil and deep-fried

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