Californian salmon soup

Ingredients for 4 servings:

• 1 stalk(s) leek
• 1 stalk(s) Celery
• 1 piece(s) ginger, approx. 1 to 2 cm, fresh
• 1 liter of water
• 1 bay leaf
• salt and pepper
• 200 g tomatoes, pureed
• 1 tsp coriander, ground
• 1 pinch of cinnamon
• 1 lime(s), the juice
• 100 ml cream
• 350 g salmon fillet(s) (preferably without skin)
• 1 bunch of chives
• 2 sprigs of dill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Californian Salmon Soup

Clean the leek and celery, slice thinly, and place in a saucepan. Peel and dice the shallots, and add them as well. Peel the ginger and grate it over the vegetable mixture. Fill the mixture with water and bring to a boil with the bay leaf. After about half an hour of cooking, strain the broth through a sieve, collect it, and set aside. Season with salt and pepper. Return the broth to the heat and stir in the passata. Add the spices and lime juice. Finally, fold in the cream and simmer for about 7 minutes. Meanwhile, cut the salmon fillets into 1 cm cubes and finely chop the chives. Let the salmon and chives simmer in the soup for about 2 minutes before serving. Season the soup to taste with salt and pepper and serve garnished with fresh dill. This is a lovely, light soup that makes a great appetizer. It can also be prepared the day before.