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Cheese Soup with Salmon and Spinach Leaves

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Cheese Soup with Salmon and Spinach Leaves

The perfect cheese soup with salmon and spinach leaves recipe with a picture and simple step-by-step instructions.

  • 300 g Fresh spinach leaves
  • 200 ml Water
  • 400 g Milkana herbal cheese
  • 200 g Milkana cream cheese
  • 250 g Salmon fillet
  • 2 Teaspoon (level) Clear broth
  • 100 ml Cream
  • 2 Eßl Cream sauce for salmon from Thomy
  • White milled pepper
  • 2 fresh Wild garlic leaves
  1. Wash the spinach leaves and drain well, simmer without water with a little salt for about 5 minutes until it has disintegrated.
  2. Cut the salmon fillet into strips and cook in the hot broth. Now gradually stir in the herb and cream cheese with a wooden spoon. Add with cream and the sauce for salmon. Stir everything carefully. Finally fold in the spinach leaves and the finely chopped wild garlic. Season with a little pepper. Good Appetite
Dinner
European
cheese soup with salmon and spinach leaves

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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