Norwegian Creamy Salmon Soup
4 servings
40 minutes
Norwegian creamy salmon soup is a refined dish reflecting the rich traditions of northern cuisine. In cold Scandinavian countries, fish holds a central place in cooking, and the combination of tender salmon with velvety cream gives this soup a unique flavor. The light sweetness of carrots and the freshness of tomatoes create a subtle balance, while herbs add light aromatic notes. Warm, comforting, and nourishing, this soup is an ideal choice for a cozy family dinner or festive gathering. Serving it with fresh bread or crispy croutons enhances its richness and depth of flavor. Scandinavian chefs value simplicity and naturalness, and this soup is a vivid example of gastronomic harmony.
1
Chop the onion finely and grate the carrot on a fine grater.
- Leek: 100 g
- Carrot: 150 g
2
Peel the potatoes and tomatoes, and cut them into small cubes along with the salmon.
- Potato: 500 g
- Tomatoes: 300 g
- Atlantic salmon fillet: 370 g
3
Pour a little vegetable oil at the bottom of the pot and sauté the onion, carrot, and tomatoes.
- Vegetable oil: 3 tablespoons
- Leek: 100 g
- Carrot: 150 g
- Tomatoes: 300 g
4
Then pour water into the pot and bring it to a boil.
- Water: 500 ml
5
Add potatoes, salt, and spices to taste and boil for about 5-7 minutes.
- Potato: 500 g
- Fresh herbs: to taste
6
Then add the salmon, slowly pour in the cream, and cook until the potatoes are done.
- Atlantic salmon fillet: 370 g
- Cream 20% fat: 500 ml
7
Garnish the dish with fresh greens.
- Fresh herbs: to taste
