Ingredients
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400-500 g salmon fillet
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4 medium potatoes
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2 medium carrots
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1 medium onion
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200-250 ml cream
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½ bundle of drill
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2 l water (or fish stock)
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Optionally (for fish stock):
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300-500 g salmon head, tail, spine
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1 medium onion
Directions
This soup is an incredible combination of sweetness of salmon and softness of cream. Besides it is easy and quick to cook – you don’t have to prepare anything beforehand, only cut and cook in the right sequence.
You must try it! We literally fell in love with this soup! 🙂
Today's visits: 1.
Steps
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1
Done
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If you want this soup to be exclusively fragrant, you may cook fish stock. In a soup pot, add salmon head, tail and spine and cover with 2.5 l cold water. Then add peeled onion and bring to a boil. Then reduce to simmer and cook for 1 hour, skimming off any white foam. Then take out salmon parts and onion. Strain and return to a pot and proceed to cooking the soup. |
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2
Done
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If you have only salmon fillet, you can cook soup using water and it will be absolutely delicious! (this is how I do usually). |
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3
Done
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In a soup pot, pour 2 l water (or fish stock) and bring to a boil. |
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4
Done
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Peel and cut (1x1.5 cm) potatoes. |
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5
Done
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Peel and cut carrots into small cubes (0.5x0.5 cm). |
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6
Done
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Finely chop onion. |
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7
Done
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Add vegetables to stock/water, add salt and bring to a boil. Reduce to simmer and cook for 10 min, skimming of white foam. |
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8
Done
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Cut salmon into cubes (3x3 cm). |
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9
Done
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Add salmon to the pot, bring to a boil and cook for another 5-7 min until salmon is done. |
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10
Done
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Add cream, mix and bring to a boil. Remove from heat. How to serve: Serve hot, garnished with chopped drill. How to keep: Can be kept refrigerated for up to a day. |
