Cream soup with salmon
5 servings
60 minutes
Salmon cream soup is a refined dish of French cuisine that embodies the harmony of flavors and textures. Its delicate, velvety consistency is enriched with sweet notes of carrot and onion, while melted cheese adds softness and a light creamy depth. The secret of this recipe is the aromatic salmon that gives the soup a rich taste of the sea and exquisite nutrition. Crispy croutons add contrast and make each sip especially enjoyable. This soup is perfect for a cozy dinner or as an elegant dish on a festive table. Historically, cream soups originate from France — they are valued for their sophistication and ability to delight even the most discerning gourmets. This version is particularly good for cold evenings when you want to warm up and enjoy something refined yet homely.
1
Peel the potatoes, onions, and carrots, cut them into 2-4 pieces, and boil. Add salt to taste.
- Potato: 3 pieces
- Carrot: 1 piece
- Onion: 1 head
- Salt: to taste
2
Cut the bread into small cubes and toast in a dry pan until crispy.
- Bran bread: 6 pieces
3
Pour 250 ml (a cup) of broth.
4
Mash the cooked vegetables into a puree. If necessary, add the remaining broth, garlic powder, and black pepper to taste.
- Garlic powder: to taste
- Ground black pepper: to taste
5
Cut the processed cheese into small pieces. Melt it in the broth left in a glass in the pot.
- Processed cheese: 5 piece
6
Add the resulting puree to the melted cheese.
7
Boil for 5 minutes, stirring.
8
If necessary, clean the fish from the skin and remove the bones. Cut into cubes and fry in a pan.
- Salmon: 300 g
9
Pour the soup into bowls. Add fish and croutons.
- Salmon: 300 g
- Bran bread: 6 pieces