John Myers
Leo’s Cream of Salmon Soup
The perfect leo’s cream of salmon soup recipe with a picture and simple step-by-step instructions.
- 2 tbsp Butter
- 1 Chopped onion
- 500 g Floury potatoes
- 3 Poles Leeks or frozen
- 200 ml White wine
- 1 liter Fish broth
- 1 cups Sour cream 10% fat
- 300 g Smoked salmon
- 1 bunch Chopped herbs
- Salt, pepper, a pinch of nutmeg, a pinch of cayenne pepper
- Dill to garnish
- Heat the butter in a saucepan and sweat the onions in it until translucent. Add the finely diced potatoes and sweat briefly. Cut the leek into fine slices and sweat it too.
- Deglaze with white wine, fill up with fish stock and simmer for about 15 minutes. Stir in the cream.
- Heat the whole thing, season with salt and spices, add herbs, with salmon cut into strips. Bring the soup to the boil again briefly, season to taste and garnish with dill or dill sprigs, serve.
- Even an idea for Christmas!
Facebook Comments