Creamy salmon soup

Creamy salmon soup tastes delicious, both for lunch, as an appetizer or as a main course, with some good bread. It goes with both other red fish, white fish or a mixture of red and white in this soup.

1 onion diced

2 cloves garlic, finely chopped

A little butter

2 dl white wine ev. apple juice

2 dl fishing power (possibly some fish stock and water)

1/2 liter of milk

1/2 liter cream

2 sliced carrots (preferably both orange and yellow)

1/2 finely chopped fennel and

10 cherry tomatoes, divided into two

200 g laks ev. annen fisk i terninger

1 handful of finely chopped herbs, I have used parsley and the green from the fennel

Salt and pepper

Ev. a little lemon or lime

Onions and garlic are blanched in a little butter, before you add white wine and let it cook a little. Pour in fish stock, milk, cream and add some freshly ground pepper.

Add in the carrot and fennel and cook for about 10 minutes. Add cherry tomatoes, divided in half and diced salmon or other fish. Let the soup simmer for a few minutes, until the fish is ready. Add herbs. Taste if it needs salt and more pepper. If the soup needs more acid than from the white wine, you can add a little lemon or lime.

I serve creamy salmon soup with homemade baguettes, for which you can find the recipe HERE .

Creamy salmon soup
Creamy salmon soup

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