Ingredients for Norwegian Salmon Cream Soup:

• Fresh salmon - 500 g
• Potatoes - 4 pieces of medium size
• Leek - 1 pc
• Carrots - 1 piece
• Cheese (Swiss or Parmesan) - 150 g
• Parsley, root - grate
• Celery and parsley, finely chop
• Cream 20% fat - ½ cup
• Peasant butter - 30 g

How is a dish prepared in Norway?

Hearty and easy to prepare, fish stew has been a staple of the Norwegian people since time immemorial. The basis of this stew is a broth made from the bones of any sea fish. Butter and cream were added to the finished broth for satiety. 5 minutes before the end of cooking, put pieces of salmon fillet. This fish stew is the prototype of the modern Norwegian fish soup with cream.

In each region of Norway, the famous soup is prepared according to its own recipes. In the west, the soup is made thicker by adding potatoes and shellfish to it. A lot more cream is added to the soup in the Arctic Circle. The cream of the soup adds a pleasant creamy flavor to the filling. But, as before, the main thing in the Norwegian fish soup is the rich broth.

For the preparation of fish broth, you can take the fins, heads and backs of any fish. Norwegian families do this to this day. The more bones and heads there are, the tastier, healthier and more aromatic the broth will be. And, consequently, the Norwegian cream soup itself. Even shrimp can be added when preparing the broth. The shell and meat of shrimp add many useful and important substances to the soup.

Let's get down to the cooking process!

Norwegian fish soup is absolutely healthy and easy to make at home. The soup contains a lot of vitamins and minerals, because it cooks faster than fast. It goes well with black bread or rye crispbread.

Step-by-step cooking recipe:

1. Cut the salmon. Calve head, fins, ridge. Cut the salmon pulp into medium cubes.
2. Put your head, fins, ridge in a saucepan. Cover with water and put on fire.
3. When the broth is boiling, add parsley root, celery, 3 allspice peas, cloves and bay leaves. Cook for 15 minutes
4. Add the salmon pulp and cook for another 5 minutes. Remove from heat.
5. Remove fish from broth. Strain the broth and leave to cool.
6. Cut the onion into very small cubes.
7. Grate carrots.
8. Fry onions and carrots in butter until yellow. You can't overcook.
9. Cut the potatoes into medium cubes.
10. Boil the potatoes in lightly salted water until tender.
11. Drain the potatoes.
12. Put a saucepan with fish broth on the fire.
13. Put the boiled potatoes in the broth.
14. As soon as the broth with potatoes comes to a boil, add the fried vegetables and fish pieces.
15. After boiling again, turn off the soup. Cover and leave to brew for 10 minutes.
16. Pour the soup into bowls. Add some cream, grated cheese and chopped herbs.

Try experimenting!

There are several variations of this soup. For example, creamy fish soup. It is easy to make: the ready-made soup needs to be pounded with a blender, turning it into a light cream. Cream, cheese and herbs are also added to the plate. This soup has a very delicate texture. And they decorate such a soup with a couple of boiled shrimps.

In another version of the soup, tomatoes are added along with the potatoes. You must first remove the skin from the tomatoes and cut into small pieces. And at the end of cooking, along with the fish, add shrimp and mussels. This Norwegian creamy soup turns out to be very bright in color and taste. This is a real festive dish. It will not be a shame to submit it on the occasion of an important family celebration.

A very interesting creamy Norwegian soup made from two types of fish: salmon and cod. Cod is delicious and healthy. She gives the soup a special tenderness. This soup is prepared in the same way as the classic Norwegian soup. You only need to replace half of the salmon with cod.

There is an opinion that it is the Norwegian creamy soup with salmon that gives health to the Norwegian people. And it cannot be otherwise: salmon contains omega-3 fatty acids. Everyone knows about the benefits of these acids. Consuming soup continuously will improve blood flow in the capillaries. Salmon lowers blood cholesterol. Norwegian salmon soup is very useful for patients with asthma, cardiovascular diseases, weakness and poor brain function.

You can cook more delicious Norwegian-style creamy soup. When stored in the refrigerator, the soup will not lose either taste or aroma. The main thing is not to put cream and cheese in the finished soup. It must be remembered that cream and grated cheese are added to a plate of hot soup just before use.

Norwegian salmon soup with cream will suit all lovers of creamy fish soups with a delicate texture and rich fish aroma. The soup prepared according to this recipe turns out to be hearty, rich and very tasty. In Norway, which is full of all kinds of fish, salmon soup is considered to be a winter soup, and therefore the consistency of the soup is much thicker than that of the soups we are used to.

The set of products is quite common for soups, it is advisable to find Norwegian salmon. We use cream 30% fat. Hard cheese is suitable for one without a pronounced cheesy taste. Celery and leeks, in my opinion and taste, greatly ennoble the overall flavoring bouquet.

First of all, let's prepare the fish broth for the Norwegian salmon soup. Usually Norwegians prepare it in advance from the heads and bones of fish, and then filter it and use it to make soup. I use a fish stock cube, which I pour with 1 liter of boiling water.

Cut the potatoes and celery into medium cubes. We also cut some of the carrots into cubes. Put the chopped vegetables in a saucepan, throw in the bouillon cube, pour boiling water and cook until the vegetables are fully cooked.

Cut the leeks into rings, rub the rest of the carrots on a fine grater. Cut the celery stalks into small cubes. Fry all vegetables in butter until soft.

IMPORTANT: make sure that the vegetables do not burn, otherwise they will taste bitter in the soup.

Put the fried vegetables in the broth with ready-made potatoes and celery.

Cut the salmon into medium-sized portions.

Put the salmon in the soup and cook the soup for 5-7 minutes.

Pour cream into the soup. Cooking for 5 minutes, no more. And we do not allow the soup to boil, otherwise there is a possibility that the cream will curdle.

Grate hard cheese, chop dill and parsley smaller.

Add herbs and cheese to the soup and remove from heat. Let the soup brew for 5-7 minutes.

Pour Norwegian soup with salmon and cream into portioned plates and serve with black bread.

Bon Appetit!

Creamy salmon soup is a national dish of the peoples of Scandinavia. For a long time this recipe came to our open spaces and fell in love with the Slavic peoples. This is due to the simple set of products that are used for cooking and are typical for both northern latitudes and ours.

Despite the elementary composition of the ingredients, the soup is tender, with a delicate taste and aroma of fish. At the same time, such a first course is full of useful minerals and trace elements, perfectly satisfies hunger and warms up in cold weather.

This recipe soup is a great option to try the cuisine of another people, while not deviating from familiar products.

In this type of soup, it is allowed to replace salmon with other types of red fish, such as trout, salmon or chum salmon.

How to Make Creamy Salmon Soup - 15 Varieties

Fennel is a vegetable relative of dill, but what fish soup is without dill? Fennel has a stronger aroma and pronounced taste, goes well with salmon.

Ingredients:

• fennel 1 pc
• potatoes 3 pcs
• leek 1 pc
• cream 20% 250 ml
• fish broth 400 ml
• smoked salmon 350 g
• lemon 0.5 pc
• spices to taste

Preparation:

Prepare food: peel and rinse vegetables, remove bones from fish and skin. Cut the potatoes into small pieces, the fennel into strips. Cut the onion into small pieces in random order. Pour some olive oil into a deep saucepan and lightly fry the potatoes on it, add fennel and a whole lemon half (you don't even need to remove the zest). Pour it all over with fish broth and cook over low heat. After a couple of minutes, take out the lemon, and cook the soup until the potatoes are tender. Meanwhile, cut the fish into cubes, add to the soup, then add the onion to the broth and pour in the cream. Bring to a boil and season with spices. Let it brew, garnish with fennel or dill when serving.

A recipe that came to us from distant northern countries. Preserving the traditions of making soups, the recipe is quite simple and quick to prepare.

Ingredients:

• salmon 300 g
• potatoes 5 pcs
• carrots 1 gt
• tomato 2 pcs
• onion 1 pc
• celery 1 stalk
• butter 50 g
• cream of any fat content 100 g
• dill, parsley
• bay leaf 2 pcs
• salt, pepper on vks

Preparation:

Pour cold water (about 2 liters) into a saucepan, put fish there and cook over low heat. Peel and rinse vegetables. Finely chop the onion, cut the carrots into small cubes. Melt the butter in a frying pan, fry the onions and carrots over medium heat for about 3 minutes. In the meantime, you need to peel the tomatoes. Cut the celery into small strips and chop additionally. Cut the potatoes into small cubes. Send diced tomatoes to the onion. Remove the finished fish from the broth, separate from the bones. Send onions with carrots and tomatoes to fish broth, add potatoes, celery, bay leaves and whole sprigs of herbs. After 15 minutes of cooking, add fish and salt. Add cream to the finished soup, mix well, cook for a couple of minutes. The finished soup must be allowed to brew.

The easiest way to peel tomatoes is to pour boiling water over them for a couple of minutes, the procedure is called blanching, after which the skin can be easily removed from the vegetable.

A better combination than red fish and cheese is hard to come up with. The soup is tender and rich in flavor.

Ingredients:

• salmon 300 g
• potatoes 250 g
• cheese hard varieties 100 g
• cream 20% 250 ml
• carrots 1 pc
• bell pepper 1 pc
• vegetable oil for frying
• spices to taste

Preparation:

This amount of ingredients is based on a 2.5 liter saucepan. Peel the fish and cut into portions. Peel and cut the vegetables into cubes. Pour a liter of water into a saucepan and put potatoes there, boil until half cooked, then add fried carrots and peppers. Pour in the cream. Cook the potatoes until tender and mashed. Then put the salmon in a saucepan and boil for about 10 minutes more. Add grated cheese to the finished soup. Let it brew and serve.

It turns out an exquisite soup from the usual set of products. A dinner like this will pleasantly surprise the family on a cold winter day.

Ingredients:

• salmon 200 g
• potatoes 1 pc
• bell pepper 1 pc
• onion 1 pc
• carrots 1 pc
• cream 15% 200 ml
• butter 30 g
• cherry tomatoes 150 g
• salt, pepper to taste
• greens to taste

Preparation:

Rinse vegetables and herbs well under running water. Peel potatoes, onions, carrots and peppers. Cut potatoes, peppers into small strips, cut onions in half rings, grate carrots on a coarse grater, cherry tomatoes can be cut into halves, or rings. Chop the greens finely. In a saucepan, melt the butter and sauté the onions on it, add the carrots, when the carrots acquire a golden color, add the bell pepper and cover. After 5 minutes of stewing vegetables under a closed lid, add tomatoes and potatoes, simmer for about 7 minutes. Then pour boiling water over the vegetables, salt. After the soup has boiled, add the salmon, chopped in random order. After 5 minutes, add cream and boil for a few more minutes. Let the soup steep well and serve, sprinkle with herbs.

When choosing bell pepper for this soup, you should give preference to red or, simply speaking, paprika. This will give the finished soup a nice pink hue.

The soup prepared about this recipe resembles a "vitamin bomb" for the body.

Ingredients:

• salmon fillet 400 g
• spinach 300 g
• cream 10% 200 g
• broccoli 1 head
• vegetable or fish broth 500 ml
• spices to taste

Preparation:

Rinse the spinach well and remove the thick roots on the stems. Disassemble the broccoli into small inflorescences. Boil the fish and disassemble into portioned pieces. Add broccoli to the boiling broth, boil for about 7 minutes and take out half of the cabbage (it will be present in the finished soup in portions), add spinach to the remaining half and boil for about a minute. Purée all ingredients along with broth. Return the resulting mixture to the fire and pour in the cream, add the fish and broccoli, salt and season. Boil for about 5 minutes, close the lid and let it brew.

Salmon contains an extraordinary amount of useful microelements, some of which are lost during cooking. But, the cooking procedure using a multicooker allows you to preserve the maximum amount of vitamins.

Ingredients:

• salmon 300 g
• potatoes 4 pcs
• carrots 1 pc
• onion 1 pc
• tomato 1 pc
• cream 20% 500 ml
• water 1 l
• sunflower oil for frying
• parsley
• dill
• salt, pepper to taste

Preparation:

All ingredients are pre-rinsed and cleaned. Cut the onion and tomato into small cubes, grate the carrots on a coarse grater. Pour sunflower oil into the multicooker bowl, set the frying mode and add onions, carrots and tomatoes. Fry the onions and carrots, add the tomato after a couple of minutes. Meanwhile, cut the potatoes into small cubes and add to the vegetables. Mix well and fry everything together for another 5 minutes. Cut the salmon into small pieces, add to vegetables, pour boiling water over. Salt and pepper. Close the lid and set the multi-cook program to 120 °, timer for 30 minutes. After the time has elapsed, add cream and finely chopped herbs, the soup is ready.

Ideal lunch option for those who lead a healthy lifestyle and eat right.

Ingredients:

• cauliflower 1 large head
• leek 2 pcs
• salmon 250 g
• cream 15% 450 ml
• cream cheese 150 g
• vegetable broth 250 ml
• olive oil for frying
• salt pepper

Preparation:

Divide the cabbage into inflorescences and boil in a little water. Boil the salmon separately and cut into portions. Finely chop the onion and fry in olive oil. In a blender, grind the finished cauliflower, part of the fish and fried onions, add a little vegetable broth there. Heat the cream and add the cream cheese, mix well, add the puréed cabbage, onion and fish mixture. Bring to a boil and season. The soup is ready.

An amazing and easy option for a creamy salmon soup.

Ingredients:

• salmon fillet 250 g
• raw shrimps 150 g
• potatoes 600 g
• cream cheese 150 g
• garlic 4 cloves
• milk 300 ml
• salt, pepper to taste

Preparation:

Peel and boil the potatoes (cook for about 20 minutes). Pour some oil into a preheated pan, squeeze out two cloves of garlic and put the shrimp there, fry for a couple of minutes on each side. Remove the cooked shrimps from heat. Drain excess water from the finished potatoes; leave enough water to cover the potatoes. Purée the potatoes. Add cheese to the potatoes, mix well. Grind the salmon with a couple of garlic cloves in a blender. Add milk to the resulting fish paste and mix well again with a blender. Add the resulting mixture to a pot with potatoes, season with salt, pepper and boil for another 5 minutes. The soup is ready, when serving, garnish with fried shrimps, you can add croutons.

A quick version of a creamy soup. Despite the speed of preparation, the soup turns out to be very tasty and with a pleasant aroma.

Ingredients:

• canned salmon 1 can
• millet 100 g
• cream 30% 100 ml
• potatoes 1 pc
• butter 2 tbsp. l
• greens
• salt to taste

Preparation:

Boil millet until tender. While the millet is boiling, put the second pot on the fire and pour about 1.2 liters of water. Peel and cut the potatoes into small cubes, put in a saucepan. Boil for about 10 minutes and add the finished millet, pour cream and cook over low heat. Add canned fish and season to taste, bring to a boil and add butter. Close the lid and let stand for about 10 minutes. Serve garnished with a sprig of herbs.

An unusual combination of vegetables and salmon fills the soup with exquisite taste and unsurpassed aroma.

Ingredients:

• salmon fillet 250 g
• broccoli 150 g
• cream 20% 400-450 ml
• potatoes 5 pcs
• carrots 1 pc
• corn 200 g
• salt, pepper to taste

Preparation:

Boil the fish. Heat most of the finished fish with a fork, cut the rest into cubes and leave to decorate the soup. Rinse vegetables and cut into large pieces, boil until tender. Kill the prepared vegetables together with the broth in a blender, add the salmon and corn and mashed again. Return the resulting mixture to the saucepan and put on fire. Boil for another 5-8 minutes, bring the puree to a creamy soup state, gradually pouring in the cream. Decorate the finished soup with a slice of fish and broccoli already in plates.

The color of the finished dish will pleasantly surprise any hostess, and the soup itself will be an excellent decoration for the table set for a festive dinner.

Ingredients:

• salmon 500 g
• pumpkin 700 g
• onion 1 pc
• garlic a pair of cloves
• cream 20% 200 ml
• butter 40 g
• vegetable oil 1 tbsp. l
• sugar 2 tsp
• salt, pepper to taste

Preparation:

Cut the pumpkin pulp into cubes, and do the same with fish fillets. Finely chop the peeled onion. Heat butter and sunflower oil in a saucepan over the fire. Fry onions, add finely chopped garlic, add pumpkin and sprinkle with sugar. Simmer everything over low heat, stirring occasionally. After 7 minutes, pour in a liter of water and bring to a boil. Cook for about 20 minutes, until the pumpkin is tender. Add salmon and simmer for about 7 minutes. Pass the soup through a blender. Pour in the cream and bring to a boil again, season with salt and pepper. The soup is ready.

An interesting solution is to use quince chips in the soup, there is some exotic in such a soup.

Ingredients:

• salmon 300 g
• cream 30% 200 ml
• quince 1 piece
• onion 1 pc
• white wine 50 ml
• lemon juice 1 tsp
• vegetable oil for deep fat
• salt, pepper to taste

Preparation:

Carefully peel the quince, try to make the skins as neat as possible. Fry the skins in deep fat, put the ready-made chips on a paper towel. Fry salmon and onions in a little vegetable oil. Add lemon juice, white wine to the finished fish, pour with heavy cream. Puree the finished mixture in a blender, adding pepper and salt. The soup is ready, garnish with quince chips when serving.

The soup prepared according to this recipe turns out to be hearty and tasty.

Ingredients:

• salmon 350 g
• boiled rice 300 g
• tomatoes 200 g
• onion 1 pc
• carrots 1 pc
• cream 15% 500 ml
• vegetable oil for frying
• salt, spices to taste

Preparation:

Prepare all the ingredients: boil rice, peel and skin the fish, rinse and peel onions and carrots. Dice the onion and grate the carrots. Fry the onions and carrots in hot butter; it is better to do this immediately in the saucepan in which the soup will be prepared. Remove the skin from the tomatoes and cut into small cubes. Add tomatoes to a saucepan, fry for about 3 minutes and cover with a liter of boiling water. Add rice and red fish, salt and season. Boil the salmon until tender, pour in the cream and bring to a boil. When serving, garnish with herbs, you can use crackers or pieces of fish.

An unusual innovation in the preparation of fish soup, which will allow you to enjoy the unusual taste and wonderful aroma of the finished dish.

Ingredients:

• salmon 150 g
• red bell pepper 1 pc
• leek 1 pc
• chicken broth 200 ml
• cream 70 ml
• vegetable oil for frying
• flour 2 tsp
• salt pepper

Preparation:

Rinse the pepper and chop in any order. Pour vegetable oil into a saucepan, heat well and add pepper and onions. Put a saucepan with chicken broth on the fire. Add salmon fillet, pre-cut into cubes, to the sautéed vegetables. Add a couple of tablespoons of flour there and mix well. Add vegetables and fish to the broth and pour over the cream, mix well and simmer for about a couple of minutes. Puree the soup in a blender. Garnish with herbs when serving.

You can add an unusual flavor to your fish soup simply by making it with chicken stock. This will give the soup a unique flavor.

Not many people are able to appreciate the subtle combination of fish and mushrooms, but true gourmets are well aware that such a soup turns out to be irresistible.

Ingredients:

• salmon 500 g
• carrots 1 pc
• potatoes 3 pcs
• mushrooms 350 g
• bell pepper 60 g
• cream 10% 100 ml
• processed cheese 200 g
• garlic a pair of cloves
• leek 1 pc
• salt, spices to taste

Preparation:

Rinse and peel vegetables beforehand. Cut potatoes into small cubes, leeks and carrots in half rings, mushrooms into quarters. Put the potatoes to boil, meanwhile fry the leeks and garlic in vegetable oil, add the carrots and bell peppers. Fry for about 5 minutes. Add the sautéed vegetables to the pot with potatoes, season with cream and melted cheese, cook until the potatoes are tender. Add salmon to the soup and boil for another 7 minutes, season to taste and let it brew.

Fish lovers know many ways to cook salmon. Most often, this fish is salted, baked and fried. A creamy soup with salmon turns out to be quite unusual. It is quite fatty, rich, aromatic and very satisfying. Such a dish will warm you on a cold day and give you strength after a hard day.
It is very beneficial to make lightly salted salmon yourself from fresh fish. When you buy a piece, cut off the fillet, it turns out that the bones with the leftover meat just remain. Don't throw them away. From these leftovers, you can cook salmon soup with cream. It turns out to be incredibly tasty, tender, rich.

Taste Info Hot soups

Ingredients for cream soup:

• Fish meat on the bone - about 200 g;
• Laurel leaves - 2 pcs.;
• Pepper peas (a couple of pieces);
• Heavy cream - 100 ml;
• Boiled or filtered water - 2.5 liters;
• Raw potatoes - 3 pcs.;
• Fresh carrots - 1 pc.;
• White onions - 1 pc.;
• Corn grits - 2.5 tbsp l .;
• Coarse sea salt;
• Ground coriander;
• Dried ginger;
• Dill fresh herbs.

How to make creamy salmon fish soup

Put a piece with fish pulp on the bones, fill it with cold water.




Add bay leaves and peppercorns to the future broth. Boil for 20 minutes.


We filter the broth. We get rid of his bones and pieces of skin.


Remove the meat from the bones and leave it in a separate container.
We cut the potatoes. It should be cooked in broth for about 25 minutes.


Add corn grits with potatoes.

Salt the broth. Chop the onion. Better to use dicing.


Three carrots, add it to the broth without frying.


Add spices. By quantity - as in the photo.




Pour in the fish pieces, which we then put in a separate container.


Pour the cream in about 3-5 minutes before cooking.


Add dill in parallel.


We give the soup a little more to boil, and leave it for about 20 minutes. We serve excellent red fish soup.

Teaser network

Norwegian salmon soup with cream

In coastal countries, a lot of fish are traditionally prepared. Norwegian or Finnish soup with salmon and cream is famous and popular even where there is no sea. Traditionally, it is made from the bones, head and back of a red fish. Sometimes shrimps are added to the dish, and in the Arctic Circle, the hostesses put much more fat and cream in the broth.


Ingredients:

• Salmon or trout soup set (head, fins, ridge) - at least 1 kg;
• Raw carrots - 150 g;
• Leek stalk white part - 1 pc .;
• Cow's ghee butter - 40-50 g;
• Heavy cream - 100-120 ml;
• Fresh herbs and salt to taste.

Preparation:

1. Rinse the fish soup set. Boil the fish for 25-30 minutes. Then remove the bones, strain the broth, collect the cooked fish meat in a separate container.
2. Peel the potatoes. Cut it into medium sized cubes. Cook it in a separate container.
3. Chop the leeks, peel and dice the carrots. Simmer vegetables in ghee until soft.
4. Place the fish stock on the stove and bring it to a boil. Put boiled potatoes and stewed vegetables in it.
5. Put the fish pieces, pour in the cream, salt if necessary and remove from the stove. Let the ear sit for at least 10 minutes. Serve sprinkled with herbs, with brown bread croutons.

Salmon puree soup with cream and vegetables

Delicate creamy soups can compete with the usual first courses. They are ideal for baby and dietetic foods. The creamy salmon soup with cream looks so elegant that it can be served at a festive feast.


Ingredients:

• Salmon or trout steak with skin and bones - 250-300 g;
• Stem white part of leeks - 200 g;
• Broccoli - 200 g;
• Carrots - 150 g;
• Heavy cream - 150 ml.;
• Coarse sea salt - 3 g;
• Freshly ground white pepper - 3 g;
• Refined vegetable oil.

Preparation:

1. Wash a piece of fish, place in a saucepan, cover with purified water and cook for 10-15 minutes. The time depends on the size of the piece. Remove the cooked salmon to cool. Then collect the meat from the bones.
2. Cut the leeks into half rings, peel the carrots, chop into small pieces. Saute vegetables in vegetable oil until transparent.
3. Strain the broth, add broccoli and cook for 10 minutes. Then dip the sautéed vegetables into the soup, salt and pepper. Cook for another 5-7 minutes.
4. Add fish pieces to ready-made vegetables. If there is too much broth, drain it into a separate container, it is better to dilute the soup later. Puree vegetables with a blender.
5. Pour this healthy puree soup into bowls and season with heavy cream.
6. If you want to add a touch of exoticism, replace the cow's cream with vegetable ones, such as coconut.

Creamy cream soup with salmon pieces

Salmon or any other red fish can be used to prepare a variety of dishes. Creamy Salmon Cream Soup is made from available ingredients. The cooking process is so simple that even an inexperienced cook can handle it.


Ingredients:

• Lightly salted salmon or trout fillet - 200-250 g;
• Fresh potatoes - 400 g;
• Fresh or frozen champignons - 400 g;
• Shallots - 1 pc.;
• Heavy cream - 150-200 ml;
• Table salt - 3 g;
• Freshly ground white pepper or a mixture - 3 g;
• Creamy ghee cow butter - 100 g.

Preparation:

1. Peel the potatoes and cut into cubes. Boil it until tender. Drain the broth into a separate container.
2. Wipe fresh mushrooms with a soft, damp cloth and cut into pieces.
3. Peel and chop the shallots. It can be replaced with a white leek or regular white onions.
4. Melt the butter, fry the shallots in it until transparent. Then add the mushrooms and sauté for another 10 minutes.
5. Place the cooked shallots and mushrooms over the potatoes. Grind with a blender, add cream, and mix well. If it is too thick, dilute with potato broth to the desired consistency. Add salt and pepper if necessary.
6. Place the cream soup on the stove and heat it for another 10 minutes over medium heat. Stir constantly, do not simmer.
7. Cut the salmon fillet into very thin strips.
8. Pour hot soup into bowls, put a piece of fish in each bowl, sprinkle with herbs. Serve with white bread croutons.

Creamy soup with salmon and shrimps

Fish soup with seafood is a great idea if you want variety. The combination of salmon and shrimp makes a wonderful first course. This soup is not only tasty, but also very satisfying. Shrimp can be supplemented with squid, mussels and octopus.


Ingredients:

• Salmon soup set (heads, tails, ridges) - 0.5 kg;
• Shrimp, frozen peeled - 400 g;
• Brown parboiled rice - 50 g;
• Heavy cream - 0.4 l;
• White part of leeks - 80-100 g:
• Carrots - 1 pc.;
• Vegetable oil;
• Coarse sea salt - 4 g;
• Laurel leaves - 2 pcs.;
• Ground pepper.

Preparation:

1. Rinse the fish soup set, cover with water, salt, add bay leaves and cook for 15-20 minutes. Skim off the foam periodically. Remove the cooked fish from the broth.
2. Strain the broth and place it on the stove. When it boils, add brown rice and cook for 15 minutes.
3. Chop the leeks and peeled carrots. Saute them in vegetable oil.
4. Remove the salmon meat from the bones, chop the large pieces.
5. Put sautéed vegetables and boiled salmon fillets with the cooked rice.
6. Pour in the cream and let the broth boil again, but do not boil.
7. Rinse the shrimps in warm water and add them to the soup. Switch off immediately and remove from the stove. Let the soup sit for 13-15 minutes.
8. Serve hot with fresh parsley or cilantro.

Creamy cheese soup with salmon

We offer you a recipe for an unusual cheese soup with salmon and cream. Such a first dish is prepared very quickly, it turns out satisfying and tasty. Children will especially like the cheese soup. If your little ones do not eat fish well, prepare such a soup for them.

Ingredients:

• Fillet of salmon or any red fish - 300-350 g;
• White parboiled rice - 50-60 g;
• White onion turnip - 1 pc.;
• Small carrots - 1 pc.;
• Fat cream - 350 ml;
• Soft processed cheese - 100 g;
• Laurel leaves - 1-2 pcs;
• Refined vegetable oil;
• Sea salt - 3-4 g;
• Fresh or dried parsley.

Preparation:

1. Cut the salmon fillets into small pieces.
2. Rinse the rice, fill it with a liter of cold water and put it on the stove. When the water boils, add the fish. Season with salt and cook for 13-15 minutes. Add lavrushka at the end of cooking.
3. Peel and chop the onions and carrots. Saute them in vegetable oil. Place vegetables with fish and rice.
4. Pour cream into the soup, reduce heat. Add cheese, stir and bring to a boil. Do not boil, remove from the stove immediately.
5. Pour the prepared hot soup into bowls, garnish with herbs, and serve immediately.

Cooking tips:

• Creamy salmon soups are quite fatty. Serve them either as a stand-alone dish, or prepare something simple for a second with a minimum amount of oil.
• To avoid curdling the cream in the soup, use the fattest - at least 20%. Do not allow them to boil and always add at the very end, or to an already prepared ear in a plate.
• If you cook broth on fish bones, be sure to strain it so that no hard pieces get into the soup. Remove the gills from the head - they can give the ear an unpleasant bitterness.
• Making creamy fish soups is easy, and the result is always great - please your loved ones with new dishes.

You don't have to use a large piece of fish to make a delicious and rich fish soup. The recipe for the salmon soup we're making uses an inexpensive part of a fish carcass - a ridge with a fin. There is enough meat on the ridge, and a good broth is obtained from the bones, moreover, after heat treatment, the meat is easily separated, so large bones can be easily removed from the broth.

The peculiarity of the creamy salmon soup is the presence in the recipe of such ingredients as cream and cheese (and therefore “creamy”!). A few years ago, such a combination seemed strange and unusual to us. Salmon was a luxury, and cream (and even more so cheese) was associated with anything but fish. However, culinary tastes follow our gradual acquaintance with world culinary, and today the hit of Scandinavian cuisine - soup with salmon and cream - is no longer surprising: it just gives pleasure. It’s even strange that the combination of salmon with dairy products once seemed unusual!

Ingredients

• salmon ridge 450 g
• onion 1 pc.
• carrots 1 pc.
• garlic 3 cloves
• potatoes 1-2 pcs.
• processed cheese 100 g
• hard cheese 50 g
• cream 150 ml
• dill and parsley to taste
• ground pepper to taste
• sea ​​salt 0.5-1 tbsp. l.

How to make creamy salmon soup

1. Before cooking, be sure to defrost the frozen ridge in the air, then rinse thoroughly and bend it several times or cut it into 2-3 parts. Place the ridge in a saucepan, cover with water, add salt and allspice. Put on fire.
   
2. When cooking meat and fish, it is good to add onions and carrots to broths for flavor. Cut the onion and carrot in half and place with the fish.
   
3. If you want to add a light smoke flavor to the soup, hold the vegetables over the fire for a few minutes so that the cuts are slightly charred.
   
4. Dip vegetables in a saucepan, wait for the first bubbles.
   
5. Remove all foam from the surface, reduce heat and cook the soup for 20-30 minutes.
   
6. Use a slotted spoon to remove the fish line and vegetables into a deep bowl.
   
7. Peel potatoes, cut into small cubes and place in soup. If you like carrots in your soup, chop the ones that were boiled in the broth and add them along with the potatoes.
   
8. After 5 minutes, chop the cheese, place it in a saucepan, stir the soup and continue cooking.
   
9. The delicate flavor that comes from the cheese can be enhanced with cream. Add them to a saucepan and cook the soup for another five minutes.
   
10. Remove the meat from the ridge and add to the saucepan.
    
11. It remains to taste your dish for salt. Add more salt and pepper if necessary and remove from heat.
    
12. When serving, garnish the creamy salmon soup with finely chopped herbs.