Salmon soup

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

1/2 fennel

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.

Salmon soup
Salmon soup

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