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Creamy salmon soup

Creamy Salmon Soup

This rich, flavorful soup is sure to win you over! Creamy salmon soup is wonderfully filling. It's admittedly on the rich side, so if you're watching your weight, you might want to skip it. Otherwise, it comes highly recommended.

Valeria

Recipe author

Composition / ingredients

Servings:

Salmon (or trout fillet)

300

Carrots

150

Cream (10-20%)

500

Tomatoes

300

Potatoes

500

Leek (or onion)

Salt

Vegetable oil

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 5 g

Fats 37 % 7 g

Carbohydrates 37 % 7 g

134 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

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My husband is a big fan of salmon and other red fish. About every couple of weeks I pick up a small piece of fresh red fish and make some new dish out of it. This week, for instance, it was creamy salmon soup. Here's how it's done. Start by prepping the ingredients: finely chop the peeled onion, and grate the peeled carrots on a medium grater. Peel the potatoes and cut them into small cubes. Rinse the salmon (or pink salmon) and cut it into small cubes as well. Pour boiling water over the tomatoes, peel off the skins, and dice them small. Now take a small pot and sauté the onion in oil until golden, then add the carrots and sauté those too. Add the tomatoes and sauté briefly. Pour in about a liter (4 cups) of water and bring it to a boil. Once it boils, add the potatoes, salt the soup, and cook for about 5 to 7 minutes. Then add the salmon, pour in the cream, and cook for about 5 minutes more. And the soup is ready!