Lapland Creamy Salmon Soup
Soups • European
Description
Lapland Creamy Salmon Soup
Ingredients
- Salmon 10 oz
- Cream 22% 10 oz
- New Potatoes 5 oz
- Spanish onions 1 piece
- Butter 0 oz
- Marinated cherries 0 oz
- Courgette 0 oz
- "Five Pepper Blend" 0 oz
- Water 0 qt
- Rye Bread 1 piece
- Salted Butter 0 oz
Step-by-Step Guide
Step 1
Cut the fish into cubes. You can use a salmon steak or fillet. The fillet is easier to cut.
Step 2
Prepare a frying pan for sautéing the vegetables and fish. Dice the potatoes, chop the onion, halve the cherry tomatoes, and cube the zucchini. Place a saucepan with water over medium heat.
Step 3
In the butter, start sautéing the onion for 2 minutes. Then add the zucchini, and after that, the tomatoes — they should not lose their juice. Simmer for 5 minutes.
Step 4
Finally, add the pieces of salmon and simmer for 2–3 minutes.
Step 5
Transfer the sautéed vegetables to the saucepan with water, add the potatoes. Cook for 10 minutes with the lid on.
Step 6
Slice the bread for toasts. Make the toasts or fry them in a pan on both sides.
Step 7
In the final stage, pour the cream into the soup. Cook for another 5 minutes. Remove from heat. Let the soup steep for 5–10 minutes.
Step 8
Spread a thin layer of butter on the toasts and serve with the soup.
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