Potato Soup

Cut the potatoes into small cubes (1-2 mm) and sauté with the finely chopped onions (without color), fill with the clear soup and simmer gently for 10-15 minutes. Season to taste with salt and pepper. Finely chop the cress and mix with the crem fraiche. Cut the salmon into thin strips and place in warmed soup plates or large cups, pour the boiling soup on top and garnish with the cress-cream fraiche.

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