Spinach Puree Soup with Norwegian Salmon
Soups • Norwegian
Description
Spinach Puree Soup with Norwegian Salmon
Ingredients
- Coho salmon fillet 10 oz
- Sugar 2 tablespoons
- Ocean salt 1 tablespoon
- Frozen spinach discs 15 oz
- Butter 0 oz
- Leek 5 oz
- Chicken Broth 25 fl oz
- Potato 5 oz
- Lemon 1 piece
- Chicken Egg 2 pieces
Step-by-Step Guide
Step 1
Sprinkle the Norwegian salmon fillet with a mixture of salt and sugar and warm it in foil in the oven at 285°F for 15 minutes. Then cool and break the fillet into pieces by hand.
Step 2
Boil the eggs to a soft consistency and peel them. Bring the chicken broth to a boil. Chop the leek and lightly sauté it in butter.
Step 3
Add the leek, finely chopped peeled potato, and spinach to the broth. Cook at a gentle simmer until the leek and potato are softened. Blend the soup until smooth, then strain through a sieve and reheat.
Step 4
Just before serving, add lemon juice. Pour the soup into warmed plates, serving with half an egg and pieces of salmon.
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