Cream soup with fish in a multicooker
4 servings
60 minutes
Cream soup with fish in a multicooker is a refined dish of European cuisine, combining tender salmon fillet with aromatic vegetables and cream. Its history begins with traditional fish soups that have been prepared for centuries in coastal regions of Europe. Thanks to the multicooker, the cooking process becomes simple while preserving the richness of flavors and textures of the ingredients. The lightness of the cream gives the soup a velvety consistency, while tiger shrimp adds a touch of sophistication. This cream soup is an ideal choice for a cozy dinner or special occasion, pairing well with fresh baguette and white wine. Its delicate taste and harmony of seafood and vegetables make it a favorite dish for connoisseurs of fine cuisine.
1
Wash the fish and cut it into 2 cm cubes along with the vegetables.
- Atlantic salmon fillet: 300 g
- Potato: 200 g
- Onion: 60 g
- Carrot: 60 g
- Zucchini: 60 g
2
Thaw the shrimp and peel them.
- Tiger prawns: 100 g
3
Place all ingredients (except cream and shrimp) in the multicooker bowl and add water.
- Potato: 200 g
- Onion: 60 g
- Atlantic salmon fillet: 300 g
- Carrot: 60 g
- Ground paprika: 5 g
- Zucchini: 60 g
- Water: 700 ml
- Salt: to taste
4
Close the lid. Press the 'Menu' button to select the 'Soup' program. Press the 'Timer/t°C' button and use the '+' and '-' buttons to set the cooking time to 40 minutes. Press the 'Start/Auto Heat' button.
5
10 minutes before the cooking is finished, open the lid, place the steaming container inside, add the shrimp, and close the lid. Cook until the program ends.
- Tiger prawns: 100 g
6
Then pour the soup into a separate container, add cream, and blend until smooth. Before serving, add cooked shrimp to the cream soup.
- Single cream 10% fat: 100 ml
- Tiger prawns: 100 g
