Creamy Salmon Soup
4 servings
50 minutes
Creamy salmon soup is a true gift of nature, embodying the freshness of northern waters and the softness of dairy tones. This recipe comes from Norway, where salmon is not just a fish but a national treasure. The velvety texture of the cream envelops tender pieces of salmon, creating a harmony of flavors enhanced by the light sweetness of carrots and the freshness of greens. Potatoes add nourishment to the soup while tomatoes provide a slight tang that reveals its aromatic depth. This soup perfectly warms on cold days, offering comfort and enjoyment. It is often served with rye bread or crispy croutons, complemented by traditional spices. The finished soup is not just a dish but a small gastronomic story full of warmth and northern charm.
1
Slice the leek into rings, grate the carrot. Peel the potato and cut it into small cubes or sticks. Cut the salmon into cubes.
- Leek: 200 g
- Carrot: 150 g
- Potato: 500 g
- Salmon: 300 g
2
Peel the tomatoes (to make the skin come off easier, you can dip the tomatoes in boiling water for a few seconds), and cut them into cubes.
- Tomatoes: 300 g
3
In a pot, sauté onion and carrot in vegetable oil. Add tomatoes and sauté slightly. Then pour in 1 liter of water and bring to a boil.
- Leek: 200 g
- Carrot: 150 g
- Tomatoes: 300 g
- Vegetable oil: 2 tablespoons
4
When the water boils, add the potatoes, season with a little salt, and cook for 5-7 minutes. Then add the salmon. Next, pour in the cream. Cook until the potatoes are done (3-5 minutes). If necessary, add salt to taste.
- Potato: 500 g
- Salt: to taste
- Salmon: 300 g
- Cream 10%: 500 ml
- Salt: to taste
5
Sprinkle the ready soup with greens.
- Green: 1 bunch