Creamy Salmon Soup
Serves 10-12
Preparation time: ~1 hour
Ingredients
1,5 l (1500 ml) vegetable stock or fish stock (e.g. four organic vegetable stock cubes + water)
10-15 white peppercorns
30-40 black peppercorns (I put the peppercorns inside a closed stainless steel tea sieve)
2-3 carrots (~200g)
1 fennel bulb (~200g)
1-2 yellow onions (~200g)
1 kg firm potatoes
1,5-2 kg boneless and skinned salmon fillets
500 ml heavy cream/double cream
Two handfuls of chopped, fresh dill (or to taste)
(salt to taste)
Preparation of salmon fillets
Use small pliers or tongs to remove possible bones. If the fillet is not skinned, keep the tail in place with your fingers or with a spike/fork, place a sharp (not serrated) knife between the flesh and the skin and cut carefully along the length of the fillet while pressing the cheek or belly of the blade firmly against the skin.
Preparation
Use a large pot. Peel the potatoes and carrots and rinse the fennel bulb. Bring the stock to boil on medium heat with peppercorns while dicing up the carrots, fennel bulb and onions into small pieces or cubes. Cut the potatoes into chunks and put them in cold water to rest. Add the carrots, fennel and onions into the pot and cook for 10 minutes. Add the potatoes and cook until done (15-25 minutes). Cut the skinned salmon fillets into chunks (mouthfuls). Add 500 ml cream to the pot and bring to boil. Add the salmon and bring to boil. Add the chopped dill and set aside. Let the salmon cook in the afterheat for a couple of minutes and serve with e.g. rye bread and butter. Garnish with dill.
Serves 10-12
Preparation time: ~1 hour
Ingredients
1,5 l (1500 ml) vegetable stock or fish stock (e.g. four organic vegetable stock cubes + water)
10-15 white peppercorns
30-40 black peppercorns (I put the peppercorns inside a closed stainless steel tea sieve)
2-3 carrots (~200g)
1 fennel bulb (~200g)
1-2 yellow onions (~200g)
1 kg firm potatoes
1,5-2 kg boneless and skinned salmon fillets
500 ml heavy cream/double cream
Two handfuls of chopped, fresh dill (or to taste)
(salt to taste)
Preparation of salmon fillets
Use small pliers or tongs to remove possible bones. If the fillet is not skinned, keep the tail in place with your fingers or with a spike/fork, place a sharp (not serrated) knife between the flesh and the skin and cut carefully along the length of the fillet while pressing the cheek or belly of the blade firmly against the skin.
Preparation
Use a large pot. Peel the potatoes and carrots and rinse the fennel bulb. Bring the stock to boil on medium heat with peppercorns while dicing up the carrots, fennel bulb and onions into small pieces or cubes. Cut the potatoes into chunks and put them in cold water to rest. Add the carrots, fennel and onions into the pot and cook for 10 minutes. Add the potatoes and cook until done (15-25 minutes). Cut the skinned salmon fillets into chunks (mouthfuls). Add 500 ml cream to the pot and bring to boil. Add the salmon and bring to boil. Add the chopped dill and set aside. Let the salmon cook in the afterheat for a couple of minutes and serve with e.g. rye bread and butter. Garnish with dill.
