Soups are a good start for any dinner table, especially if the soup is thick and full. Choosing the right soup will help you set a good tone for the whole dinner. But this does not mean that it should be just a light vegetable or with a good portion of meat. Soup should open all the taste buds and lightly saturate, allow the body to get its pleasure from eating. One such soup is Finnish cream soup with salmon. Delicate salmon meat and cream make it taste unforgettable.
Cream soup with salmon
Ingredients:
- salmon fillet - 300 g;
- onion - 1 piece;
- carrots - 1 piece;
- potatoes - 2 pieces;
- butter - 50 g;
- cream 20% - 200 ml;
- salt pepper;
- dill;
- water - 2 liters.
Preparation
Melt the butter in a saucepan and in it, chop the finely chopped onions and carrots. Potatoes cut into cubes and add it to the pan. Then pour in the water and cook for about 15 minutes. Cut the salmon fillets into smaller pieces, and add them to the pan. Then pepper and salt to taste. After 5 minutes, pour cream into the soup and cook for another 5 minutes. When serving, decorate the soup with herbs of dill.
Spicy creamy soup with fish
How to make creamy soup so that it is with a twist? For example, that it was a bit sharper, but not peppery. It's quite easy just to include your imagination.
Ingredients:
- fillet of salmon or salmon - 500 g;
- vegetable broth - 0,7 l;
- cream 20% - 100 ml;
- butter - 75 g;
- flour - 2 tbsp. spoons;
- sharp mustard - 2 tbsp. spoons;
- salt pepper;
- greenery.
Preparation
Rinse the fish fillets thoroughly, dry it, pepper and salt. Put the fish fillet into the oven for 20 minutes at 180 degrees. Melt the butter in a frying pan and add flour. Stir constantly for 2-3 minutes. Enter the toasted flour into the boiling broth pre-set on the fire. Cook, stirring, about 5 minutes. Then add the mustard and cook for another minute. 3. Remove the pan from the plate, pour cream into the soup. In deep plates lay a few pieces of fish, pour broth and decorate with greens.
Cream-soup of salmon
Finnish cream soups, despite the similar composition of ingredients, can be different. Someone likes a more liquid soup without adding vegetables, and someone prefers to be thicker. There are many admirers of cream soups and cream soup with salmon. The main thing in all this is to choose the right ingredients in the right proportions, so as not to turn soup into regular porridge.
Ingredients:
- fillet of salmon - 500 g;
- potatoes - 4 pcs .;
- carrots - 1 piece;
- onion - 1 piece;
- cream 15% - 200 ml;
- water - 3 l;
- celery root - 1 piece;
- half a white loaf;
- olive oil - 4 tbsp. a spoon;
- garlic - 2 cloves;
- lemon - 1 piece;
- olives;
- salt pepper;
- dry grass.
Preparation
First, cook the croutons. Cut the crust from the loaf and slice it into slices. In a bowl, mix olive oil, crushed garlic, salt, pepper and dried herbs. Leave the mixture for about 10 minutes to stand. Then grease the bread on both sides with a mixture, cut into cubes and send to the oven to dry for 5 minutes. Crackers should turn rosy.