Mozzarella soup with salmon and herbs
6 servings
30 minutes
Mozzarella soup with salmon and herbs is an exquisite dish of European cuisine, combining the creaminess of dairy and the richness of fish. The roots of this recipe trace back to Italian gastronomic traditions, where mozzarella plays a key role. The velvety texture of the soup is created by melting cheese in a creamy base, while aromatic herbs add freshness. Salmon, seared to a golden crust, enriches the dish with flavor and nutrition. Crunchy celery completes the harmony, creating interesting textural contrasts. This soup is perfect for a cozy dinner, impressing with its refined taste and appetizing presentation. It is recommended to serve it with crispy bread slices drizzled with olive oil to enhance the depth of flavors.
1
Combine milk and cream in a deep saucepan and bring to a boil. Reduce heat, add finely chopped mozzarella and parmesan. Simmer on low heat, stirring occasionally, until the cheese is completely melted.
- Milk: 600 ml
- Cream 10%: 200 ml
- Mozzarella cheese: 250 g
- Parmesan cheese: 100 g
2
Wash the greens and add them to the saucepan. Cook for another 3-4 minutes, remove from heat, and blend until smooth. For a finer consistency, the soup can be strained through a sieve. Add salt and pepper.
- Basil: 1 bunch
- Parsley: 1 bunch
- Salt: to taste
- Fresh pepper: to taste
3
Cut the salmon into large pieces and fry in a well-heated pan with half of the olive oil on all sides until cooked.
- Salmon fillet: 200 g
- Olive oil: 4 tablespoons
4
Chop the celery into small cubes, arrange on plates with salmon, pour over the prepared soup, and serve drizzled with the remaining olive oil.
- Celery: 3 stems
- Olive oil: 4 tablespoons