Mint cream soup with broccoli and salmon
5 servings
30 minutes
Mint cream soup with broccoli and salmon is a refined dish of European cuisine that combines the freshness of mint with the delicate taste of broccoli and salty salmon. Its origin can be linked to traditional French culinary techniques like béchamel, which gives the soup a velvety texture. Fresh mint adds a touch of coolness, balancing the creaminess of the sauce and the richness of the salmon. This soup is perfect for summer dinners or as a light yet exquisite starter. It delights not only in flavor but also in aroma, and its presentation—with a mound of salmon and a mint leaf—turns an ordinary meal into a true gastronomic delight. This dish is for those who appreciate unconventional flavor combinations and seek to discover new facets of classic cuisine.
1
Mint béchamel: melt butter in a saucepan, add flour. Slightly roast this mixture until golden. Remove from heat. Stick cloves into a whole onion (make a cloute), add half of the mint tied with string. Place back on heat, adding milk, onion, and mint. Stir continuously until thickened. After thickening, taste; the mint should impart its flavor to the sauce. If the flavor is barely noticeable, simmer for another 2-3 minutes.
- Butter: 70 g
- Wheat flour: 70 g
- Onion: 1.5 head
- Cloves: 10 g
- Fresh mint: 100 g
- Milk: 200 ml
2
Add the remaining mint to boiling water. About 1.5 liters of water.
- Fresh mint: 100 g
3
Soup base: finely chop half an onion and sauté in a pot with sunflower oil until translucent, add broccoli and sauté a bit more. Pour in mint infusion and cook for about 15 minutes. Blend until smooth. Add about 3 tablespoons of mint béchamel and blend a little more.
- Onion: 1.5 head
- Broccoli: 300 g
- Butter: 70 g
4
Serving: place finely chopped salmon in the center of the plate, in a mound. Pour soup over it. Top with a mint leaf.
- Salt-cured salmon: 100 g
- Fresh mint: 100 g
