First courses

Cream soup with salmon

Smakota (Smakotainfo.com) offers you a recipe for cream soup with salmon. This soup is like a sauce: thick, creamy, with a very rich fish flavor, just a temptation on a plate. Serve in small portions, the soup is very filling.

Instead of salmon, you can use any other red fish.

Recipe for cream soup with salmon

  • Broth (homemade fish, strong) – 700 ml.
  • Flour – 2 tbsp.
  • Butter – 20 g.
  • Nutmeg – a pinch.
  • Saffron – a pinch.
  • Cream – 200 ml.
  • Egg yolk – 3 pieces.
  • Salmon (cold smoked or lightly salted) – 150 g.
  • Fennel (greens or dill) – ½ bunch.

The most important thing in this soup is a strong fish broth. It is better to make homemade, in extreme cases store concentrated in a jar, but in no case not a cube.

As an option, you can cook fish bones, tails, heads and skin, a stalk of celery, a few pieces of onion, a carrot, a few stalks of fennel or dill and parsley, black peppercorns and a glass of dry white wine. From fish flesh, the broth is not so rich, from bones or small fish it is much better, but you need more of them. Fish broth is cooked for about an hour at most, so it is worth messing around. And the finished broth can be frozen, so it will always be at hand.

Fry the flour in butter in a soup pot, the flour should remain white, do not brown.

Add a pinch of ground nutmeg and saffron (you can do without saffron, it is here only for color) and, stirring constantly with a whisk, pour in the broth. Allow the soup to boil over low heat for 10 minutes.

While the soup is boiling, beat the yolks with cream. Add 4-5 tablespoons of hot soup to this mixture, mix well.

Remove the soup from the heat and, while stirring, pour the cream mixture into the soup. Do not reheat the soup, otherwise the creamy soup will turn into an unappetizing mass – the creamy mass will curdle.

You can pass the finished soup through a sieve to remove random lumps. Check for salt and pepper, if the broth was cooked without wine, you can add a few drops of lemon juice.

Serve the soup in warmed soup plates or cups, put a piece of salmon and a sprig of fennel or dill in each. Bon appetit!

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button