in Soup Recipes

Salmon cream soup

updated

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Ingredients for 4 servings:

  • 600 g salmon, fresh, boneless or
  • 2 packs of salmon (frozen)
  • 1 bunch of spring onions
  • 2 packs of processed cheese with smoked salmon (250 g each)
  • 4 tomatoes
  • ¼ liter vegetable broth, instant
  • 1 small can of mushrooms
  • salt and pepper
  • dill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Prepare the vegetable broth according to the instructions. Slice the spring onions into rings and the mushrooms into strips. Deseed the tomatoes and also slice them into strips. Melt the cheese and smoked salmon in the vegetable broth, then add the tomatoes, mushrooms, and leek rings to the broth. Mix everything well and simmer gently. If using a ceramic hob with 3 levels, prepare the soup on level 2; everything else on level 1. Then cut the salmon into small cubes and add to the soup. Simmer gently for 5 minutes and season with spices. Let stand for 15 minutes, then serve.

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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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