The Salmon and Cream Soup is a traditional Finnish dish that 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 real explosion for the palate.

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

Ingredients

1.76 oz Onions (1 small onion, not too big)
1 Celery (small stalk)
1.10 lbs Potatoes
2 tbsps Tomato sauce
2 Broth cubes (fish broth, each 23 gr.)
1 quart 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
0.85 cup Fresh cream
21 oz Salmon fillets (fresh or frozen, totaling about 600 gr.)
5 slices Bread
to taste Smoked salt

Preparation

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