Cream of Salmon Soup
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Source:

Ingredients for - Cream of Salmon Soup

1. Frozen puff pastry, thawed - 1 sheet
2. Egg yolk, beaten - 1
3. Sesame seeds - 1 tablespoon
4. Butter - 1 ½ tablespoons
5. Onion, diced - 1
6. Salmon fillets, diced - 18 ounces
7. Tomato paste - 1 tablespoon
8. Fish stock - 2 ½ cups
9. Dry white wine - ½ cup
10. Cornstarch - 1 tablespoon
11. Heavy whipping cream - 1 ¼ cups
12. Saffron - 1 pinch
13. Salt and freshly ground white pepper to taste - 1 pinch
14. Chopped fresh dill - 3 teaspoons

How to cook deliciously - Cream of Salmon Soup

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

Lay puff pastry on a lightly floured surface and roll out with a rolling pin. Brush with egg yolk. Sprinkle with sesame seeds and press in firmly. Cut puff pastry first into squares, then into triangles, and place on a baking sheet.

3. Stage

Bake in the preheated oven until triangles are puffed up and golden brown, about 15 minutes.

4. Stage

Meanwhile, melt butter in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add salmon and cook for 5 minutes. Stir in tomato paste and cook for 1 minute. Pour in fish stock and white wine. Bring to a boil, reduce heat, and simmer for 15 minutes.

5. Stage

Stir cornstarch and a little bit of water into a paste. Add to soup and bring to a boil. Cook until soup thickens, about 5 minutes. Puree soup with an immersion blender until smooth. Stir in cream and saffron. Season with salt and pepper.

6. Stage

Garnish soup with dill and serve with puff pastry triangles.