In a saucepan, sauté the chopped onion in clarified butter. When it turns brown, add the diced carrots and after a while the diced potatoes. Sauté for about 3-5 minutes.
Pour in the vegetable stock and cook for about 10 minutes.
Skin and dice the fillets and and fry them in a little butter. Set a few pieces aside as decoration. Put the rest into the soup mix, season with salt and pepper to taste, and loosen up with whipping cream and a tablespoon of cream cheese.
No need to cook the soup through any longer. Transfer to a mixer and blend until creamy smooth.
Serve the hot soup in bowls, decorated with chopped pistachios and those pieces of fried salmon.