Salmon cream soup
Description
The soup is simple and quick to prepare. No wonder cream soups are so popular in many countries. They turn out aromatic and delicious. The base of this soup consists of tender leek and potatoes. Fish complements the vegetables perfectly. If you're interested, serve the soup hot.
Instructions
- 1
Step 1
Wash the leek under running water and dry it. Then slice it with a sharp knife into rings about one centimeter thick.
- 2
Step 2
Peel the potatoes and cut them into cubes or small slices.
- 3
Step 3
In a saucepan, heat the oil and sauté the onion. Then add the potatoes to the onion. Pour water into the saucepan to cover all the contents, add salt, pepper, and fennel seeds. Bring the liquid to a boil and simmer for twenty minutes over low heat.
- 4
Step 4
Wash the basil leaves. Separate the green leaves from the stems and finely chop them using a sharp knife.
- 5
Step 5
Remove the skin from the salmon fillet and rinse under water. Pat the fish dry with paper towels and cut into small pieces.
- 6
Step 6
Using an immersion blender, blend all the contents of the pot until smooth. Then pour in the milk and add nutmeg. Bring the soup to a boil.
- 7
Step 7
When the soup comes to a boil, add the pieces of salmon and cook for another three minutes. Then turn off the heat and let the soup steep. Serve garnished with fresh herbs.