Salmon Soup Puree
4 servings
40 minutes
Salmon puree soup is an exquisite and refined dish of European cuisine, delighting with its delicate texture and rich flavor. Its roots trace back to the traditions of French gastronomy, where fish cream soups were valued for their velvety and intense taste. The creamy base, melted cheese, and fresh salmon create a harmonious combination, while the addition of aromatic dill and crunchy croutons adds a special zest to the dish. This soup is perfect for a cozy lunch or an elegant dinner. It warms on cool days and delights gourmets with its sophisticated taste. And if garnished with pieces of fried salmon, it becomes a true culinary masterpiece. Bon appétit!
1
First, we prepare the broth. In a small pot, boil - 1 celery root, half an onion, and salmon skin. Cook on medium heat for 20 minutes.
- Celery stalks with leaves: 1 piece
- Red onion: 1 head
- Salmon fillet: 350 g
2
In a main pot, sauté finely chopped onion (half an onion) and small pieces of salmon in butter until cooked. Add flour and pour in the prepared broth. Then add the chopped processed cheese and cook while stirring for another 10 minutes (until the cheese is completely melted). Add a cup of hot milk and cook while stirring for another 3 minutes. Add salt/pepper. *You can set aside some sautéed salmon to garnish the dish later.
- Butter: 50 g
- Red onion: 1 head
- Salmon fillet: 350 g
- Wheat flour: 5 tablespoon
- Processed cheese: 50 g
- Milk: 1 glass
- Sea salt: to taste
3
We blend the finished soup in a blender. Pour it into plates, garnish with finely chopped dill, croutons, and optionally pieces of fried salmon. Enjoy your meal!
- Dill: to taste
- Croutons: to taste
- Salmon fillet: 350 g