Creamy soup with salmon is a bright representative of rich and simple Scandinavian cuisine. A dish with a delicate, milky flavor is also popular with us. Even the high cost of salmon does not stop the housewife before pampering loved ones with hot fragrance, because it can be cooked from any part of the fish, thus avoiding large financial losses.
How to cook salmon soup with cream?
Creamy soup with red fish has a delicate taste, aroma and thick consistency. In the course of cooking, the home-cooked fish broth is cooked: the carcass is cut, the fillets are laid aside for portion feeding, and the tail and head are boiled for 40 minutes. In the strained broth add potatoes, browned vegetables, and 5 minutes before the end of the process - cream and slices of fillets.
- Soup with salmon and cream turns out especially tasty, if you cook it on fish broth. Especially rich and rich, it is obtained from the head, tail, fins and abdomen of fish.
- Do not forget about spices. Such simple additions as a bay leaf, black peppercorn and fresh dill will add a fragrance dish.
- For a thicker consistency, you can dilute the cream with flour or add cheese.
Norwegian soup with salmon and cream
Scandinavian countries are famous for a variety of simple fish dishes, among which Norwegian salmon soup with cream is not the last place. All because the hot is perfectly balanced: the combination of salmon fillet with cream broth makes the soup easy and gentle, and simple onions, carrots and potatoes add satiety and density.
Ingredients:
- fillet of salmon - 550 g;
- potatoes - 3 pcs .;
- onion - 1 piece;
- cream 20% - 400 ml;
- water - 2.5 liters;
- carrots - 1 piece;
- parsley - 20 g;
- oil - 40 ml.
Preparation
- Onions and carrots fry in oil.
- Pour in water and put the potatoes.
- After 10 minutes, add the cream, salmon and keep on the fire for 7 minutes.
- Insist a creamy Norwegian soup with salmon for 10 minutes.
Soup of belly of salmon with cream
Salmon soup with cream is not always an expensive treat. No less tasty and richly hot will come from the belly of salmon. This product is not only financially profitable, but also incredibly useful: in abdomen is concentrated a huge supply of amino acids and unsaturated fats. In addition, they are quickly prepared, so the soup will take no more than 30 minutes of your time.
Ingredients:
- belly salmon - 450 g;
- water - 2 l;
- potatoes - 3 pcs .;
- onion - 1 piece;
- carrots - 1 piece;
- oil - 40 ml;
- bay leaves - 2 pcs .;
- cream 10% - 350 ml;
- black peppercorns - 3 pcs.
Preparation
- Salmon caviar with spices cook for 10 minutes.
- Add potatoes and simmer for 10 minutes.
- Fry the onions and carrots and put the fry in the soup.
- Pour in the cream and after 5 minutes remove from heat.
Soup with salmon head and cream
Creamy soup with salmon is a recipe that allows you to cook warmer not only from the tenderest fillets, but also from the illiquid parts of the fish. More often use a fish head. This method allows you to save much money and not lose quality, because the fish head gives a rich broth and contains meat for several servings.
Ingredients:
- fish heads - 800 g;
- water - 2 l;
- cream - 200 ml;
- potatoes - 3 pcs .;
- carrots - 1 piece;
- dill - 20 g;
- bay leaves - 2 pcs .;
- onions - 1 pc.
Preparation
- From the fish head, boil the broth.
- Strain, remove the meat from your head.
- Put potatoes, carrots into broth and cook for 15 minutes.
- Remove from heat, add meat, dill and cream.
- Insist creamy soup with salmon for 5 minutes.
Creamy soup with salmon and shrimps
Creamy soup with red fish and shrimps is a delicious dish of French cuisine with the perfect combination of products. Juicy pulp of salmon perfectly coexists with sweetish shrimp tails, and stands out brightly against a broth prepared with the addition of cream. For piquancy, you can serve soup with chopped olives, astringency and light sourness which will refresh the dish.
Ingredients:
- Salmon - 1,8 kg;
- shrimp - 200 g;
- potatoes - 2 pieces;
- olives - 8 pieces;
- onion - 1 piece;
- water - 3 l;
- dill - 20 g;
- cream - 500 ml.
Preparation
- Separate the salmon, file the fillet aside, and from the tail, head and bones weld the broth.
- Broth the broth, add the potatoes and soak for 10 minutes.
- Enter olives, pieces of fillet and cream.
- After 5 minutes, put the shrimp and dill.
Salmon soup with cream and cheese
Cheese and creamy soup with salmon is a thick and rich dish. Thanks to a combination of cream and cheese, the soup acquires a creamy consistency that keeps the temperature well and does not allow it to cool down quickly. For cooking, any cheese is suitable, but it is better to choose a fused one - its neutrality will allow the salmon to preserve its own taste and aroma.
Ingredients:
- Salmon - 550 g;
- water - 1.5 liters;
- cream - 250 ml;
- processed cheese - 80 g;
- potatoes - 2 pieces;
- lemon juice - 20 ml;
- dill - 20 g.
Preparation
- Cook the potatoes for 10 minutes.
- Put salmon and simmer for 5 minutes.
- Add cream, cheese, mix.
- Season soup with salmon, cheese and cream with lemon juice and herbs.
Salmon soup with cream and tomatoes
Traditionally, salmon soup with cream is cooked with potatoes, onions and carrots. To expand the flavor limits will help fresh tomatoes. With them, the soup will become more dense and appetizing. You just need to grind tomatoes, put in broth and enjoy the dish, and you can pre-flush them and get a piquant sweet and sour taste.
Ingredients
- salmon - 400 g;
- water - 1 l;
- potatoes - 2 pieces;
- carrots - 1 piece;
- onion - 1 piece;
- tomatoes - 3 pieces;
- oil - 40 ml;
- cream - 500 ml.
Preparation
- Onions and carrots fry.
- Put tomatoes and pour for 5 minutes.
- Add water and potatoes, and after 10 minutes - fillets.
- After 5 minutes, remove from the plate.
Royal soup with salmon and cream
Given that the fish soup with salmon and cream comes from countries rich in seafood, only the latter can give the dish a royal look. In fact, this is completely wrong and even those who are thousands of miles from the nearest ocean can purchase an affordable sea cocktail, in a royal way diversifying their diet.
Ingredients:
- fillet of salmon - 350 g;
- sea cocktail (squid, mussels, shrimp) - 450 g;
- canned corn - 80 g;
- cream - 250 ml;
- oil - 40 g;
- flour - 40 g;
- water - 1.5 liters.
Preparation
- Salmon cook for 5 minutes.
- Warm up the flour, cream and butter.
- Add the sauce, seafood, corn to the soup and cook for another 5 minutes.
- Insist creamy royal soup with salmon for 10 minutes.
Soup puree from salmon with cream
Cream soup with salmon and cream is a delicate, nutritious dish with a lot of advantages. The thick, homogeneous consistency of such a hot quickly satiates, does not load the stomach, and is suitable for children's diets and adult diets. In addition, this is another way to make a restaurant-level dish in your home kitchen and, with a blender, spend no more than 40 minutes on everything.
Ingredients:
- fish set (head, ridge, fins) - 600 g;
- potatoes - 4 pcs .;
- onion - 1 piece;
- cream - 250 ml;
- water - 1.2 liters.
- Salmon - 350 g.
Preparation
- Cook the broth from the fish set.
- Strain, add the potatoes, onion and cook for 15 minutes.
- Part of the salmon is put aside for serving, the rest is soaked for 5 minutes.
- Purge, pour in the cream, warm up.
- Serve the creamy soup with salmon and pieces of fillet.
Creamy soup with salmon in the multivark
The best way to preserve aromas and vitamins is to make soup from salmon and cream in a multivariate. And although the dish is brewed longer than on the stove and takes more time, many housewives prefer to get a rich broth , soft, unboiled vegetables and salmon that breaks into fibers, which is possible only when cooking in a gadget.
Ingredients:
- Salmon - 450 g;
- water - 2 l;
- carrots - 1 piece;
- onion - 1 piece;
- potatoes - 2 pieces;
- cream - 250 ml;
- oil - 60 ml.
Preparation
- Onions and carrots fry in "Baking" 10 minutes.
- Add water, potatoes and cook for another 20 minutes.
- Put the salmon and set the "Soup" for 30 minutes.
- Pour in warm cream and mix.