Mozzarella Soup with Salmon and Herbs
Soups • European
Description
Tip: you can use mozzarella produced in Russia, for example, Unagrande Fiore di Latte mozzarella, as one of the ingredients.
Ingredients
- Milk 20 fl oz
- Melted Cheese 10 oz
- 10% cream 5 fl oz
- Smoked haddock fillet 5 oz
- Parmesan Cheese 5 oz
- Basil 1 bunch
- Parsley 1 bunch
- Olive Oil 4 tablespoons
- Celery salt 3 stalks
- Salt to taste
- White Pepper (whole) to taste
Step-by-Step Guide
Step 1
Combine the milk and cream in a deep saucepan and bring to a boil. Reduce the heat, add finely chopped mozzarella and Parmesan. Simmer on low heat, stirring occasionally, until the cheese is completely melted.
Step 2
Wash the herbs and add them to the saucepan. Cook for another 3–4 minutes, remove from heat, and blend until smooth. For a creamier consistency, you can strain the soup through a sieve. Season with salt and pepper.
Step 3
Cut the salmon into large pieces and fry in a well-heated skillet with half of the olive oil on all sides until cooked through.
Step 4
Dice the celery into small cubes, arrange on plates with the salmon, pour the prepared soup over, and serve drizzled with the remaining olive oil.
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