Salmon soup
Description
A hearty first course. The original salmon soup recipe calls for fish broth—preferably salmon broth. If you have the good habit of preparing and freezing broth in advance, you won't have any problems. If not, you can make it from salmon or trout heads and backbone—such "soup sets" are available in every supermarket today. But even in the worst-case scenario, when you have no broth and the stores are closed, you can substitute regular water—your soup might not be as rich, but it will still be delicious. The key is to salt carefully: smoked fish can play a sneaky trick on you! And if you do over-salt the soup, it's easy to fix—just add more cream. That's it. The soup is ready to serve.
Instructions
- 1
Step 1
Peel the onion and finely chop it.
- 2
Step 2
In a deep skillet, sauté pan, or heavy-bottomed pot, melt the butter.
- 3
Step 3
Place the onion and sauté until translucent.
- 4
Step 4
Add peeled and crushed garlic cloves to the onion.
- 5
Step 5
And finely chopped potatoes.
- 6
Step 6
Pour in the broth and cook, covered, over low heat until the potatoes are tender. Meanwhile, slice the salmon.
- 7
Step 7
Add half of the salmon and cook for another 5 minutes. Then blend the soup with a blender, season with salt and pepper, pour in the cream, mix well and heat through. Add the remaining salmon, stir once again. Serve, sprinkled with chopped dill.