Salmon and Cream Soup is a dish from the Finnish tradition, which I wanted to revisit in this personal version. Ideal for warming up during cold winter evenings, it is hearty and tasty, velvety and fragrant, a true explosion for the palate.

Here you can find other soup recipes:

Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 4 People
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons

Ingredients

1.75 oz Onions (1 small onion)
1 Celery (small stalk)
1.1 lbs Potatoes
2 tbsps Tomato sauce
2 Stock cubes (fish broth heart, 23 grams each)
4.2 cups Water
2 tbsps Coarse salt
to taste Black pepper (ground)
2 pinches Thyme (ground)
2 pinches Marjoram (ground)
2 pinches Parsley (ground)
5 tbsps Olive oil
3/4 cup Fresh liquid cream
2 lbs Salmon fillets (fresh or frozen, total about 1.3 lbs)
5 slices Sandwich bread
to taste Smoked salt

Preparation

Wash the potatoes, peel them, and cut them into small cubes.
In a pot with the olive oil, sauté the chopped onion and celery for a few minutes.
Add the diced potatoes, water, tomato sauce, stock cubes, thyme, marjoram, parsley, salt, smoked salt, and pepper.
Cook for about 40 minutes, then place everything in a blender and blend well.
Return the mixture to the pot, add the cream, and cook for another 10 minutes.