Salmon soup with cream
Description
This soup is quite simple and quick to prepare, yet it can definitely be considered a delicacy. The combination of salmon and cream is a classic in cuisine—they complement each other perfectly. Traditionally, this soup is served with garlic croutons or a piece of white bread. The soup can be blended into a puree or left chunky. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. Wash the fish and cut it into small pieces. Peel the vegetables: dice the potatoes and onion, grate the carrot on a coarse grater, blanch the tomatoes with boiling water, then remove their skins and dice the tomatoes.
- 2
Step 2
2. Pour sunflower oil into a saucepan. Add the onion first, then the carrot, and sauté until soft. Add the chopped tomatoes and simmer for 3-5 minutes.
- 3
Step 3
3. Pour in water, bring everything to a boil, then add the potatoes, season with salt and pepper, and cook until done (about 5–10 minutes).
- 4
Step 4
4. When the potatoes are ready, add the fish and pour in the cream, cook for about 5 minutes, but no longer. Remove from heat and stir in finely chopped herbs. Serve the soup in bowls, garnished with herb sprigs and rye croutons.