Cream soup with canned pink salmon

Simple and easy to prepare magically tender-tasting soup. I saw this cooking recipe in some TV show. I tried to cook creamy salmon soup and realized that this is not only very tasty, but also not a time-consuming dish. I guarantee that you will definitely like the creamy soup from canned pink salmon.

Marta

Recipe author

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Composition / ingredients

servings:

Canned pink salmon (salmon, pink salmon or trout)

240

Onion

Carrots

Potatoes

Cream

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 8 g

Fats 10 % 2 g

Carbohydrates 50 % 10 g

86 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 40 min

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I just peel carrots and onions and then I pass (fry) them in vegetable oil. At this time, I peel potatoes and cut them into cubes, which I pour into boiling salted water. I cook for 15-20 minutes, then I put the passirovka and put canned fish in the soup.

Before putting canned food in the soup, I knead them with a fork so that pieces of fish float in the soup. I do not recommend using canned food in tomato filling and canned food with a lot of oil. You can use canned trout and salmon, as well as sardines or sardinella. This soup is cooked for 25-30 minutes.

At the very end of cooking, I pour cream so that the soup gets a pleasant whitish color. I want to warn you that because of the cream, the soup can sour faster than usual. Therefore, cream can be added immediately before use. Enjoy your meal!