Creamy Salmon Soup
4 servings
40 minutes
Creamy salmon soup is a refined dish of European cuisine that combines the tenderness of cream with the rich flavor of sea fish. Its origin is linked to the traditions of northern countries where salmon holds a special place in gastronomy. The thick, velvety texture of the soup, highlighted by the aromas of bay leaves, leeks, and celery, provides a sense of coziness and warmth. Salmon served in pieces on top of the puree adds elegance and depth to the dish. It is an ideal choice for a cozy family dinner or festive table when you desire something sophisticated yet hearty. Served hot with a light hint of fresh dill and a pinch of black pepper that harmoniously completes the flavor composition.
1
Add wine, cream, salt, pepper, bay leaf, and salmon fillet to boiling water. Cook for 10 minutes, then remove the fish and strain the broth.
- Salmon fillet: 300 g
- Cream 20% fat: 250 g
- Water: 1 l
- Salt: to taste
- Ground black pepper: to taste
2
In a pan, sauté chopped onion, potato, and celery stalk in butter (for no more than 3 minutes).
- Celery: 1 piece
- Potato: 1 piece
- Onion: 1 piece
- Butter: 2 tablespoons
3
Then add this mixture to the prepared creamy broth and cook for 20 minutes.
- Water: 1 l
4
Cool the prepared soup slightly and blend it until smooth. Serve topped with pieces of salmon, seasoned with pepper, and garnished with dill sprigs.
- Salmon fillet: 300 g
- Ground black pepper: to taste
