Salmon Cream Soup

    (2)

    My family gives me great compliments for this soup. You can make the soup by itself but I like to serve it with puff pastry triangles for dippnig.


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    Ingredients
    Serves: 6 

    • Puff Pastry Triangles
    • 1 packet puff pastry, thawed
    • 1 egg yolk, beaten
    • 1 tablespoon sesame seeds
    • Soup
    • 20g butter
    • 1 onion, diced
    • 500g skinless salmon fillet, diced
    • 1 tablespoon tomato paste
    • 600ml fish stock
    • 150ml dry white wine
    • 1 tablespoon cornflour
    • pinch saffron
    • 300ml cream
    • salt and white pepper, to taste
    • dill, to garnish

    Directions
    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

      Puff Pastry Triangles:

    1. Preheat oven to 210 degrees C.
    2. Roll out the puff pastry and brush with egg yolk. Sprinkle over sesame seeds and press in firmly. Cut into squares, then triangles and place on a cold baking tray.
    3. Bake 15 minutes until triangles are golden.
    4. Soup:

    5. Melt the butter in a saucepan and fry onion until soft. Add the salmon and saute 5 minutes. Add the tomato paste, fish stock and wine then simmer 15 minutes.
    6. Mix the cornflour with a little water then stir into the soup. Let simmer until thickened, then puree with a stick blender. Stir in saffron and cream and season with salt and pepper.
    7. Garnish with dill and serve with puff pastry triangles.

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