Peel and chop the onions. Melt butter and sauté onions in it. Put 4 tablespoons of peas aside. Add the remaining peas to the onions and fry briefly. Deglaze with broth, bring to the boil.
Season with salt and pepper. Simmer in closed pot for about 10 minutes. In the meantime cut salmon into fine strips. Stir crème fraîche and milk until smooth. Finely puree the soup with the cutting stick. Heat the retained peas briefly in the soup. Season again with salt and pepper. Serve the pea soup in portions. Stir in the crème fraiche lightly and spread salmon strips on top.
Finely puree the soup with the cutting stick. Heat the retained peas briefly in the soup. Season again with salt and pepper. Serve the pea soup in portions. Stir in the crème fraiche lightly and spread salmon strips on top. Delicious with baguette