Creamy fish soup with smoked salmon

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
5 1
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. 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. 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. 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. 4

    Dresser. Sprinkle with croutons.

Nutrition Facts

KCAL
330 kcal
CARBS
15 g
FATS
24 g
PROTEINS
10 g