Pumpkin and salmon cream soup in cream
4 servings
60 minutes
Alexey Semenov, chef of the craft gastropub "Russian Pub", shared the recipe with us.
1
First, prepare pumpkin puree. Cut the pumpkin into large pieces, remove the seeds, and bake in the oven under foil until soft for 30 minutes. Chop the other vegetables randomly and sauté in vegetable oil until golden brown. Then pour water over the vegetables, bring to a boil, add the flesh of the baked pumpkin, salt and pepper to taste. Cook over medium heat for 15-20 minutes.
- Pumpkin: 1 kg
- Potato: 200 g
- Carrot: 140 g
- Water: 1 l
- Ground black pepper: to taste
- Salt: to taste
- Vegetable oil: 20 ml
2
Let the soup cool and blend it in a blender (or strain it through a sieve) until smooth.
- Pumpkin: 1 kg
3
Simultaneously boil the salmon with cream, salt, pepper, and Worcestershire for 6-10 minutes. Before serving, combine the fish with the pumpkin soup.
- Salmon fillet: 200 g
- Cream: 240 ml
- Worcestershire sauce: 12 ml
- Ground black pepper: to taste
- Salt: to taste
4
Serve with added pine nuts and parsley juice.
- Pine nuts: 24 g
- Parsley: 60 g
