Salmon soup with cream
Description
Hearty and aromatic soup. Chives are used in the recipe only for garnishing the soup portions. However, you can also decorate the dish with regular green onion greens, parsley, or dill. Canned corn in this recipe is optional. But I always add it—I like it. Serve the soup hot.
Instructions
- 1
Step 1
Fry the bacon in a saucepan for about 5 minutes, then finely chop it. Leave a spoonful of bacon fat in the saucepan, chop the celery and leek, add them to the pan together with the bacon, and cook for 5-6 minutes.
- 2
Step 2
Add the finely chopped potatoes, broth, water, a little salt, and bay leaf. Increase the heat and cook for about 15 minutes after boiling.
- 3
Step 3
Cut the salmon into small cubes, lightly coat with flour and pepper. Melt butter in a skillet and fry the fish until lightly golden.
- 4
Step 4
When the potatoes become soft, add the fish to the pan, along with the corn, and simmer for 5 minutes. Then remove from heat, stir in the cream and lemon zest. Serve the soup warm.