Creamy fish soup with smoked salmon

Name: Creamy fish soup with smoked salmon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Carrot; 1 Onion; 2 TABLESPOONS Butter; 2 tablespoons (30 g) Flour; 1 glass (400 ml) Fish stock; 200 g Whipped cream; 40 g Fish paste (from the glass); 7-10 Tbsp salt, pepper, sugar; 2 discs Toast; 150 g Smoked salmon; 1 collar Dill; 7-10 Tbsp a few squirts of lemon juice

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Carrot
1 Onion
2 TABLESPOONS Butter
2 tablespoons (30 g) Flour
1 glass (400 ml) Fish stock
200 g Whipped cream
40 g Fish paste (from the glass)
7-10 Tbsp salt, pepper, sugar
2 discs Toast
150 g Smoked salmon
1 collar Dill
7-10 Tbsp a few squirts of lemon juice

Directions

1
Peel, wash and finely dice the carrot. Peel and finely dice the onion. Heat butter in a large pot. Sauté carrot and onion. Dust with flour and sauté lightly. Fond, 3⁄8 l Stir in water and cream.
2
Stir in fish paste. Bring to the boil while stirring, cover and simmer for 6-8 minutes, stirring from time to time. Season to taste with salt and pepper.
3
Meanwhile, toast in the toaster, then dice. Finely dice the salmon. Wash the dill, shake dry and chop finely. Season soup with salt, pepper, lemon juice and 1 pinch of sugar. Heat dill and salmon briefly in the soup.
4
Dresser. Sprinkle with croutons.