Creamy soup with canned pink salmon
Description
The recipe won't take much time. Despite adding cream to the soup, it turns out not very high in calories, so it can be eaten on a diet. You can prepare the soup not only with pink salmon, but with other canned fish as well. You can add fresh herbs, but do so one minute before removing from heat.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making creamy soup with canned pink salmon.
- 2
Step 2
Peel the potatoes and cut them into thin strips, then place them in a saucepan. Pour in water and set over medium heat. Add a little salt and, once boiling, cook for 10 minutes over medium heat.
- 3
Step 3
Finely chop the onion and grate the carrot on a medium grater. Pour vegetable oil into a frying pan, add a piece of butter, place the vegetables and sauté for 5-7 minutes, stirring.
- 4
Step 4
Place the canned pink salmon, broken into pieces, into the pot with the cooked potatoes, mix well, and bring to a boil.
- 5
Step 5
Add the sautéed vegetables to the soup, bring to a boil, and cook for another 3 minutes.
- 6
Step 6
Pour the cream into the soup, season with salt and pepper, and bring to a boil.
- 7
Step 7
Add dried herbs and bay leaf to the creamy soup with canned pink salmon. Bring to a boil, cook for another 5 minutes, remove the soup from heat, and serve.
- 8
Step 8
The soup is ready. Serve hot.