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My recipe
Cream of salmon soup
Introduction
This recipe does not fall into the haute cuisine category, but when your time is limited, shops and take-aways are closed, this recipe comes to save the situation.
I will write you both version, a regular and a speedy one in brackets.
- 300 g salmon fillet (2 cans natural salmon)
- 4 inch leek ( 1/ 4 onion), sliced
- 1 medium-sized zucchini, grated (1 medium-sized potato or 1 tbsp instant mash)
- 250 - 300 ml fish broth ( 1 cube of instant broth)
- 1 stem lemon grass ( peel 1/4 lemon)
- bay leaf, salt, freshly ground pepper, lemon pepper
- 100 g cream cheese with dill and chive
- 3 tbsp cream, creme-fraiche, sour cream
- chopped dill
- Bring the broth to the boil
- Heat a bit of butter on a pan and sweat the onion until translucent to the boiling broth add onion, bay leaf, lemon grass
- Add grated zucchini and bring to the boil again
- add salmon, bring to the boil, reduce the heat and cook until fish is ready (15 min)
- Remove from the heat, take out bay leaf, lemon grass, add cream cheese and cream. Blend in a food processor
- Serve with chopped herbs and toasted croutons
Thoughts and Ideas
You can add smoked salmon to bring more flavours. This soup could also be made with canned tuna.
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