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Salmon cream soup

For 4 people



1 onion

2 tablespoons watercress leaves

1 tablespoon fresh dill

600 g smoked salmon

250 g cream



1 tablespoon lemon juice

2 egg yolks

Dill and cress to garnish

1 liter of water




Peel the onion and then cut it into fine cubes. Finely chop the watercress and dill and cut a third of the salmon into strips. Now cook the salmon with the onion, watercress and dill in 1 liter of water for about 45 minutes. Then remove from the heat and drain the stock through a sieve. The fund should be collected.

Set aside a few pieces of salmon and puree the remaining salmon with the cream. Mix the salmon and cream puree with the stock in a pot and simmer for 10 minutes. Season with salt, pepper and lemon juice and then remove from the heat.

Lightly beat the egg yolks and add them to the hot, but no longer boiling, soup. To serve, sprinkle with fine salmon strips and herbs.

to alloy = to thicken a soup or sauce with something

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