Salmon cream soup

Ingredients for 4 servings:

• 250 g salmon fillet(s), fresh or thawed
• 1 m.-large bell pepper(s), red
• 1 large onion(s), finely chopped
• 1 tbsp, heaped sugar, brown
• 1 tbsp, heaped tomato paste
• 600 ml fish stock, alternatively vegetable stock
• 250 ml cream
• 150 ml white wine
• 1 tbsp butter
• salt and pepper
• Paprika powder
• chili powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

with fish

In a pan, fry the onions in melted butter until translucent, then sprinkle over the sugar and let it caramelize briefly. Add the diced bell peppers and tomato puree and deglaze with the wine. Pour in about two-thirds of the stock and simmer over medium heat for about 20 minutes. Then add the diced salmon (the smaller the diced salmon, the finer the soup will be) and let simmer for a further 15-20 minutes. Once everything is nice and soft, add the cream and then puree as finely as possible with a hand blender. Stir in the remaining stock until the desired consistency is reached and season with salt, pepper and chili. You can serve it as a topping with white bread cubes, smoked salmon strips or chili threads.