4 spring onions, finely sliced with green tops
120 g hot smoked salmon pieces, flaked
4 cups (1 litre) fast boiling water
4 x 25 g Ina Paarman’s Liquid Beef Stock
Spoon spring onions and flaked salmon into soup bowls.
Dissolve Beef Stock in boiling water. Pour boiling hot stock into bowls over the garnishes.
Serve straight away.
Variation, use 1 smoked chicken breast, cut into small cubes in place of the salmon.