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My recipe

Salmon vegetable soup

Salmon vegetable soup

  • 1 – 1.5 l fish stock
  • 10 cm of leek
  • 300 g potatoes
  • 2 middle sized carrots
  • 200 g broccoli
  • 1 small sweet pepper
  • 600 g salmon fillet
  • 5 junipers
  • 1 bay leaf
  • 5 peas black pepper
  • 2 peas allspice
  • 150 ml white vine
  • 1 sweet red pepper
  • 200 m low fat cream
  • 1 tea spoon of sugar
  • 1 Tbsp of melted butter
  • salt, chopped dill, green onion
  • Bring the fish stock to boil, add berries, pepper and bay leaf. Cut potatoes and carrots into slices, add to the boiling stock. Boil for 15 minutes on low heat.
  • Preheat the melted butter, stew the leek and the sweet pepper, add up to the stock.
  • Pour in the white vine, add salt and sugar, and boil for 5-7 minutes.
  • Put broccoli pieces and cut into cubes salmon fillet into the soup, bring to boil, reduce heat and cook for 10 minutes.
  • Pour in whipping cream and bring the soup to boil one more time, and then remove from heat. Serve with chopped dill end green onions.

I replaced broccoli with zucchini, because I don't like it. White vine can be replaced with lemon juice as well. Also, the whipping cream can be served separately from the soup.