Cream soup of broccoli with salmon in sweet chili

4 servings

40 minutes

The recipe was shared with us by Evgeny Mikhailov, chef of the Drinks @ Dinners restaurant.

Energy value per serving

• Calories: 102.6
• Proteins: 9g
• Fats: 5.2g
• Carbohydrates: 6.3g

Ingredients

• Broccoli cabbage: 320 g
• Salmon: 120 g
• Water: 500 ml
• Sweet chili sauce: 20 ml
• Sour cream: 80 g
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Boil fresh broccoli florets (frozen can be used, thaw it first) until semi-cooked for 2-3 minutes. Then drain into ice or icy water to preserve color. Blend the cooled broccoli with vegetable broth or the water it was cooked in until smooth. Bring the resulting puree to a boil, adding salt and pepper to taste.

   Required ingredients:

   • Broccoli cabbage: 320 g
   • Water: 500 ml
   • Ground black pepper:  to taste
   • Salt:  to taste

2. Meanwhile, fry the chilled salmon fillet on both sides with sweet chili sauce, using a drop of vegetable oil and a heated pan, for 5-8 minutes.

   Required ingredients:

   • Salmon: 120 g
   • Sweet chili sauce: 20 ml

3. Pour the puree into a plate, place a slice of fish in the center. Drizzle with green oil or any other vegetable oil infused with spices to taste. Serve sour cream separately.

   Required ingredients:

   • Sour cream: 80 g