Norwegian creamy soup with salmon
Miscellaneous / / December 31, 2020
Creamy salmon soup has an incredibly delicate taste. This dish is not ashamed to be served even on a festive table, and preparation is easy to handle.
- Recipe author: Maria Dronova
- After preparation, you will receive 6 servings
- Cooking time: 20 minutes
- Prep time: 30 minutes
- Total recipe preparation time: 50 minutes
Ingredients
- Fresh salmon 500 g
- Water 1-2 l
- Black peppercorns to taste
- Bay leaf to taste
- Celery to taste
- Salt to taste
- Onion 1 piece
- Carrots 1 piece
- Butter 30 g
- Medium potatoes 4 pieces
- Cream 20% fat 125 ml
- Parmesan 150 g
- Parsley to taste
Cooking method
Butcher salmon (separate head, fins, ridge). Cut the pulp into medium cubes, cover with water and put on fire.
Bring to a boil. Reduce heat, add peppercorns, bay leaf and celery, season with salt. Cook for 15 minutes.
Remove the fish from the broth, strain and let cool.
Cut the onion into small cubes, grate the carrots. Fry in butter until golden brown.
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Cut the potatoes into cubes and cook in lightly salted water until tender. Then drain the water.
How and how much to cook potatoes
Put boiled potatoes in fish broth and put on fire. Once the mixture boils, add the fried vegetables and fish pieces to the mixture.
After boiling again, turn off the heat, cover the pan with a lid and let it brew.
When serving, add a little cream and sprinkle with grated Parmesan and fresh herbs.
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