Spinach Soup with Norwegian Salmon
4 servings
40 minutes
Spinach puree soup with Norwegian salmon is a true embodiment of northern cuisine's sophistication. The delicate creamy soup, enriched with fresh spinach, gains a special depth of flavor from the juicy Norwegian salmon that has undergone gentle cooking. A light tang of lemon highlights the fish's natural sweetness, while butter gives the soup a silky texture. Leeks and potatoes harmoniously soften the brightness of the spinach, creating a balanced and rich taste. Traditionally, such soups are prepared in Norway as warming dishes on cold days, served with soft pieces of salmon and half an egg. This dish is not only nutritious but also aesthetically refined, making it perfect for dinner in a cozy atmosphere.
1
Sprinkle the Norwegian salmon fillet with a mixture of salt and sugar, and heat it in foil in the oven at 140 degrees for 15 minutes. Then cool it down and break the fillet into pieces by hand.
- Norwegian salmon fillet: 300 g
- Sugar: 2 tablespoons
- Sea salt: 1 tablespoon
2
Boil the eggs in a pouch and peel them. Bring the chicken broth to a boil. Chop the leek and lightly sauté it in butter.
- Chicken egg: 2 pieces
- Chicken broth: 800 ml
- Leek: 120 g
- Butter: 60 g
3
Add leeks, finely chopped peeled potatoes, and spinach to the broth. Simmer until the onion and potatoes are soft. Blend the soup until smooth, then strain through a sieve and heat.
- Leek: 120 g
- Potato: 100 g
- Frozen spinach: 400 g
4
Add lemon juice just before serving. Pour the soup into heated bowls and serve with half an egg and pieces of salmon.
- Lemon: 1 piece
