The combination of fish with dairy products may seem like the most horrible gastronomic idea in the world, but smoothly until it comes to creamy soups with red fish. Creamy soup with salmon from this material, you can hardly call a diet dish due to a saturated basis, but the first such kind is the best suited for meeting winter colds fully armed.
Creamy soup with salmon and shrimps - recipe
Within the limits of recipes of creamy soups with a salmon it is admissible to combine practically any seafood. We decided to give preference to scallops and shrimp, but the meat of other crustaceans and shellfish will also fit.
Ingredients:
- fillet of salmon - 530 g;
- scallops - 210 g;
- shrimps (peeled) - 210 g;
- onion - 85 g;
- garlic teeth - 3 pieces;
- fennel bulb - 1 piece;
- fish sauce - 10 ml;
- chicken broth - 1.4 l;
- cream - 270 ml;
- flour - 5 g;
- greens onions and dill.
Preparation
Chopping onions, sprinker it on a small amount of butter together with garlic. To the transparent onion slices, add fennel and Asian fish sauce. Slice the salmon fillets, peeled from bones and skin, into pieces of equal size and put them to the roast. Fill the fish with broth and leave to boil for 15 minutes, then put the scallops and shrimp tails. Another 5 minutes and the broth can be finished with cream with the flour dissolved in them. Let the soup stand on a small fire until it thickens (do not forget to stir!), Then serve it with a handful of fresh herbs.
Norwegian cream soup with salmon
The Norwegian or, as it is often called, the Finnish cream soup with salmon, regardless of its geographic origin, presents the same recipe, which, in addition to the fish pieces themselves, is based on potatoes that add soup of higher satiety.
Ingredients:
- Atlantic salmon (fillet) - 840 g;
- butter - 45 g;
- flour - 10 g;
- fish broth - 1,1 l;
- potato tubers - 320 g;
- onion - 170 g;
- cream - 245 ml;
- sour cream - 45 ml;
- the laurel leaf;
- parsley greens.
Preparation
Directly in a saucepan lightly fry potato slices with onions and sprinkle them with flour. After stirring, pour the contents of the pan with broth, add laurel, and boil until the potatoes are soft. In a ready-made soup, put the pieces of fish, and after 5 minutes, pour in a mixture of sour cream and cream. When the soup re-boil, remove it from the fire and add parsley greens.
Before serving, fish soup, like any other, it is better to infuse at least 5 minutes, so that the fragrances of the ingredients are fully opened and mixed together.
Salmon fish cream soup
Another popular variation of creamy soups are soups, purees, which are prepared on a vegetable basis. In the recipe below, a sweetish mixture of leeks and onions will act as the basis.
Ingredients:
- vegetable oil - 25 ml;
- onion - 230 g;
- leek - 420 g;
- vegetable broth - 2.2 liters;
- the laurel leaf;
- salmon - 520 g;
- cream - 115 ml.
Preparation
In a thick-walled saucepan, heat the vegetable oil and use it to roast a mixture of onions and leeks. When both soften, put a laurel leaf on the soup base, season it with a good pinch of salt and fill it with broth. Cook the soup for about 20 minutes, then rub 2/3 of the ingredients with a blender, the remaining one-third of the onion mixture will serve for the texture variety. Return the mashed potatoes to the pan and put the pieces of salmon next to them. After 5 minutes the fish should be ready, which means it's time to add the cream, mix everything thoroughly and pour the creamy soup with the salmon over the plates.