Homemade fish soup tastes much better than bagged soups and it is not at all difficult or particularly time-consuming. This recipe for salmon soup is suitable for 4 people.
2 tablespoons butter
1 finely chopped onion
2 large carrots in tiny cubes
2 turnips in tiny cubes
2 dl white wine
2 tablespoons fish stock
1/2 finely chopped leek
1 tassel finely chopped parsley
1 tassel dill
1/2 ts saffron
1 teaspoon curry
7 dl cream
3 dl milk
600 g diced salmon
Fry the onion until glossy in butter. Add 2 dl white wine. Cook until reduced by half. Add 2 tablespoons of fish stock and the vegetables and let it steep for 2 minutes, before adding the cream, milk, parsley leaves and spices and let it boil for 5 minutes. Add dill. Season with salt and pepper.
Garnish with a dill broom and serve with good bread.
If you want a lighter soup, you can replace the cream with milk, but then it may be okay to smooth it with a little cornstarch.
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