Salmon Cream Soup Ingredients
- Onions 180 grams
- Vegetable oil (refined) 70 milliliters
- Salmon 560 grams
- Salt 8 grams
- Ground black pepper 1 gram
- Ground white pepper 1 gram
- Cream 30% fat 420 grams
- Dry white wine 100 - milliliters
- Concentrated lemon juice 15 grams
- Butter 25 grams
- Basil (leaves) 5-6 pieces or to taste
- Main Ingredients: Salmon, Cream
- Serving 4 servings
- World Cuisine
Inventory:Kitchen scale, Paper kitchen towels, Knife - 2 pieces, Cutting board - 2 pieces, Deep plate - 3 pieces, Stove, Deep pan with lid, Kitchen spatula, Measuring cup for liquids, Blender, Kitchen towel, Microwave, Heat-resistant small bowl Ladle
Cooking salmon cream soup:
Step 1: prepare the fish.
We wash salmon fillet under cold running water from any kind of contamination. We dry the fish with paper kitchen towels, put on a cutting board, take a sharp knife, cut the skin from one end of the fillet and with a sharp movement of the hand we remove it from the fish pulp. Then we cut the salmon meat into cubes with a diameter of up to 2 centimeters and lay the slices in a deep plate.
Step 2: prepare the onions and basil.
We take a kitchen knife for cutting vegetables and remove the peel from the onion. After we wash the vegetable along with basil leaves under cold running water from sand and any other contaminants. We dry the onions with paper kitchen towels, and shake the greens over the sink, thus getting rid of excess water. Then, onions and herbs are alternately stacked on a cutting board and cut, onions into cubes with a diameter of up to 2 centimeters, and basil with a thin straw up to 5 - 7 millimeters. We lay out the slices in separate deep plates.
Step 3: fry the onion with fish.
Now we take the pan, pour 70 milliliters of refined vegetable oil into it and put the container on the stove, which is turned on at an average level. When the fat warms up, we throw the chopped onion into it and fry the vegetable, stirring with a kitchen spatula until light golden crust and transparency. This process will take approximately 1 - 2 minutes. Then add salmon pieces to the onion and fry 2 ingredients together for 7 minutes, stirring vigorously. During this time, the meat of the fish will become soft and will reach full readiness.
Step 4: bring the soup to full readiness.
After 7 minutes, pour the right amount of white wine, concentrated lemon juice, cream into the pan, add salt to taste, as well as two types of ground pepper, black and white. Reduce the temperature of the plate to a level between small and medium. We bring all the components of the soup to a boil at the same time, preventing them from boiling. When the first bubbles appear on the surface of the first hot dish, turn off the stove.
We arm ourselves with a hand blender and grind the contents to a homogeneous liquid mass. Then we cover the pan with a lid and let the aromatic dish brew for 3-4 minutes. During this time, we prepare the butter, put a piece of butter in a small heat-resistant bowl and send it to the microwave for 30 seconds. After 3 to 4 minutes, with the help of a ladle, pour the infused soup into deep plates. We take a kitchen towel and holding it with a bowl of melted butter, remove it from the microwave. Pour each serving of soup with creamy butter, sprinkle fragrant dish with chopped basil and serve at the dinner table.
Step 5: serve salmon cream soup.
Salmon cream soup is served hot as the first hot meal to the dining table. Before serving, this yummy is optionally made out with small crackers of white bread. This wonderful dish is pleasantly savored in good company with a glass of dry white wine. Enjoy it!
Enjoy your meal!
- Instead of concentrated lemon juice, you can use fresh lemon juice.
- Instead of onions, you can use shallots or leeks.
- In addition to the spices indicated in the ingredients, you can use spices such as laurel leaf, dried lemongrass, a set of French herbs.
- In the same way, you can cook cream soup from any red fish.
- Instead of vegetable oil, you can use olive oil.
- Do not forget that for cutting raw vegetables and raw fish, there should always be separate cutting boards and knives, as well as any other separate dishes in which you will store prepared foods for cooking.