Salmon soup is perfect for calming down after a long cold winter day and will become your favorite winter soup!
One of the perks of winter is that you can enjoy many gourmet recipes without feeling guilty you need to warm up! So, if you took too many fish to make Wellington salmon and don’t want to waste it, you could very well make a delicious salmon soup. Its delicate aromas will enchant your taste buds and bring you comfort! So don’t wait to go to the kitchen. Another idea for a comforting soup for this winter: soup with cheese and baked bread, gluttony guaranteed! A salmon blanket is also a preparation that will delight you this winter.
- 1.5 liters of water
- 3 salmon heads and bones
- 5 white peppercorns
- 1/2 tsp coffee four spices
- 1 bay leaf
- 1 bunch dill
- 1 bulb
- 6 potatoes
- 2 carrots
- 600 g salmon fillet
- 2 tbsp oil
- 10 ml liquid cream
Prepare the broth: Rinse the heads and bones, then put them in a large pot. Add water, white pepper, four spice mix, bay leaf, and dill (reserve a few leaves for garnish). Cover and simmer for 20 minutes. Don’t forget to look around from time to time.
Meanwhile chop the onion. Peel and cut potatoes into cubes and carrots into rings. Cut the salmon fillet into cubes.
Melt the butter in a large saucepan. Saute onions with potatoes and carrots. Pour in the pre-strained broth and cook for 15 minutes. Adjust seasonings.
Add diced salmon and liquid cream, then bring to a boil. At the first broth, remove from heat, cover with a lid and wait 5 minutes for the fish to cook until fully cooked. Serve hot with dill leaves.