Fish soup with pink salmon
Description
Hearty and aromatic soup. To prepare salmon soup, you don't necessarily need fresh fish—canned salmon works perfectly too. Garlic and thyme will beautifully enhance the soup's flavor and add fragrance. Processed cheese and cream will make it tender and smooth. To find out how to serve, serve the soup hot.
Instructions
- 1
Step 1
Wash the potatoes and boil them in their skins until fully cooked. Then drain the water, let the potatoes cool, peel them, and mash using a blender or rub through a sieve.
- 2
Step 2
Peel and wash the potatoes and carrots. Pour vegetable oil into a frying pan and heat it, then chop the onion and carrots and sauté them in the vegetable oil. Add the carrots and onion to the potatoes.
- 3
Step 3
Open a can of canned pink salmon, drain excess liquid, and mash the fish with a fork. Then add it to the vegetables, pour in the cream. Add a little water if necessary.
- 4
Step 4
Add the finely chopped or grated processed cheese, garlic, and thyme to the pot. Blend the contents with an immersion blender, bring the soup to a boil, then remove from heat and let it steep.