Salmon soup

Budget salmon soup can not be named. But it is definitely worth the money spent and compensates them with a vengeance with its amazing saturated taste, which you can enjoy, giving very little time for making such a meal.

Cheese cream soup from salmon - recipe with cream

Ingredients:

• salmon fillet - 420 g;
• cream - 220 ml;
• processed cheese - 220 g;
• onion bulbs - 120 g;
• potato tubers - 420 g;
• celery root (optional) - 60 g;
• laurel leaves - 1-2 pcs .;
• butter - 55 g;
• aromatic spices to choose from - to taste;
• the salt is large - to taste;
• ground black pepper - to taste;
• fresh greens - to taste;
• fish broth.

Preparation

To prepare cheese soup cream from salmon, we put potato tubers and celery root into pots with boiling fish broth, let's boil and simmer for seven minutes. After this, add the sliced ​​fish fillets, fried in a frying pan with butter and lettuce, chopped onions and carrots, we throw leaves of laurel and spices of your choice, add salt to taste and cook until all components are ready. Now we put melted cheese into the pan, pour in the cream and warm up, stirring, until all the pieces of cheese disperse.

We remove the vessel with the prepared soup from the fire, we punch the ingredients with a blender until we get a creamy texture, we pour the dish on plates and serve, seasoning with fresh herbs.

Finnish creamy lohikate soup with salmon

Ingredients:

For broth:

• bones and heads of salmon - 950 g;
• purified water - 2.2 liters;
• onion bulb - 85 g;
• 4 pairs of fragrant peppercorns;
• leaves of the laurel - 2 pcs .;

For lochiquetto soup:

• Potato tubers - 420 g;
• salmon fillet - 320 g;
• cream - 220 ml;
• leek - 0,5 pieces;
• carrots - 70 g;
• sprigs of fresh dill - 4-5 pieces;
• large salt - to taste.

Preparation

To prepare the broth, fill the fish bones and heads with water, add peas of sweet-scented pepper and bay leaves and cook from the moment of full boiling in the very small heat under the lid for twenty five minutes. After that, we filter the broth from the bones and pour it back into the pan.

Now after the boiling of the broth again, we put into it diced potato tubers and slices or straws of carrots and throw shredded thin rings of leeks. Cook the soup to the softness of all vegetable slices, then add the diced salmon fillets, pour in the cream and add chopped fresh herbs. Warm up the contents of the pan until the first signs of boiling and remove from the fire. In about five to ten minutes the soup will be infused and will be ready to serve.