Salmon soup with cream – 5 Scandinavian recipes

Salmon is a noble fish with a delicate taste and good for the body. Any dish with it turns into a delicacy. Almost everyone likes salmon cream soup. Even those who don’t like first courses eat it with pleasure. There are many options for preparing creamy salmon soup; everyone can find a recipe that best suits their gastronomic preferences.

How to cook salmon soup

Salmon has a noble taste and delicate structure, so the soup made from this fish is quite worthy of a festive table. For cooking, as a rule, fish stacks or fillets are taken. It will be necessary to remove the scales and remove the skin, after which the fillet is cut into small pieces. Red fish cooks quickly, so add the fillets 10 minutes before the soup is ready.

Of course, salmon is not a cheap fish, so fillet soup cannot be called an everyday cheap dish. But you can use a “trick” and cook broth from salmon ridges. This product is available on sale and is quite inexpensive. The ridges are cut into pieces, boiled, and then the meat is removed from the bones. You can also cook soup from inexpensive salmon bellies.

The second necessary ingredient in the soup is cream. It is recommended to use cream with a fat content of 10-20% and add it to the soup shortly before it is ready. In addition to fish and cream, the soup may include various vegetables and cereals.

Interesting facts: salmon is a storehouse of nutrients. This product contains 22 minerals, valuable amino acids and vitamins. It is especially beneficial for women to eat salmon, as the fish contains substances that help maintain the health of the female reproductive system.

Calorie content of dishes

Every red fish lover should prepare creamy salmon soups. An amazing combination of products will win the heart of even a gourmet. However, cooking such a dish will take very little effort and time, you just need to choose an easy recipe.

Creamy salmon soup with cream

If you prefer a delicate texture to your first courses, then prepare creamy salmon soup with cream.

• 300 gr. salmon fillet;
• 4 potatoes;
• 2 carrots;
• 200 ml cream;
• 1 bay leaf;
• salt, spices, fresh dill to taste.

Wash the fish, remove skin and bones, cut into fairly large pieces. We clean the vegetables. Cut potatoes and carrots into small cubes or grate them. Place the prepared fish in a saucepan, add 1.5 liters of cold water, add a bay leaf and bring to a boil. We remove the foam. Reduce heat, add potatoes and carrots to the broth. Salt and add seasonings to taste.

Salmon puree soup with vegetables

• salmon (steak) - 0.25 kg;
• leek - 0.2 kg;
• broccoli - 0.2 kg;
• cauliflower - 0.2 kg;
• carrots - 0.2 kg;
• water - 1.5 l;
• salt, spices - to taste;
• vegetable or butter - how much will be needed.

• Make salmon broth and strain.
• Cut the leek into slices, fry in oil, pour in the broth.
• Finely chop the carrots and place in a saucepan with broth.
• Separate broccoli and cauliflower into florets and rinse. Drop them into the broth after it boils. Cook for 15 minutes.
• Grind the contents of the pan with a blender, adding pieces of salmon separated from the steak.
• Salt and season the soup to taste.
• Bring to a boil, simmer for 2-3 minutes.

The soup made according to this recipe is one of the dietary dishes. Vegetarians will also like it.

Salmon puree soup is an exquisite dish that can make an everyday lunch festive. Many gourmets order it in restaurants and cafes, but it is not difficult to prepare such a delicacy at home.

Finnish salmon soup

Salmon soup with cream is a dish of Scandinavian cuisine. But in different Scandinavian countries it is prepared differently. Here is the Finnish version of the famous soup called lohikeitto. The name of the soup comes from the Finnish word for salmon.

• 300-400 gr. salmon fillet;
• tail, skin, skeleton, head of salmon for cooking broth (as much as you have);
• 5 potatoes;
• 2 small carrots;
• 1 onion;
• 1 leek stalk;
• 150 ml cream;
• 1 sprig of fresh thyme;
• 1 bay leaf;
• 50 gr. butter;
• salt and allspice to taste.

We put the waste from cleaning the fish - tail, spine, skin - into a saucepan. If there is a head, then the gills need to be removed from it. To the fish add a whole onion, one carrot, the green part of a leek, peppercorns and a bay leaf. Fill with water and place on the stove. As soon as it boils, reduce the heat and skim off the foam. Add salt, as well as 3 potatoes, which can be cut in half so that they cook faster.

After 20-30 minutes, remove the potatoes from the broth and strain the broth. We throw away all other products; we no longer need them. Mash the boiled potatoes thoroughly with a fork.

Cut the remaining raw potatoes into cubes and drop them into the boiling broth. We even add a sprig of thyme.

We make the frying by frying finely chopped leeks (its white part) and carrots in butter. Fry the vegetables until cooked and add them to the crushed potatoes, stir. Add cream to mashed potatoes with vegetables and mix.

By that time the potatoes were cooked in the broth. Add to it the salmon fillet cut into pieces (without skin) and cook at a low, almost imperceptible boil for another 15 minutes. When the fish is cooked, season our soup with crushed potatoes mixed with cream and fried vegetables. Mix. Keep on very low heat for about five more minutes. Then turn off the stove and let the dish sit under the lid for another fifteen minutes.

Cooking features

Salmon puree soup can be found on the menus of expensive restaurants, but this does not mean that you need to have the skill of a chef to prepare it. Even an inexperienced cook can handle cooking this delicious dish. To get the perfect result, he only needs to know a few secrets.

• The better and fresher the salmon, the tastier the soup will be. This is the main ingredient of the dish, so you shouldn’t skimp on it.
• When preparing salmon puree soup, first the broth is boiled, and only then the first course is made from it. Before using, the broth must be strained so that there are no fish bones left in it. It is advisable to do this even if the broth was cooked from fish fillets - it happens that there are bones and individual scales in it.
• Salmon can be chopped together with other ingredients or added to the finished soup in pieces. These points are usually indicated in the recipe.
• Delicious salmon soup is made by adding cream or cream cheese. They add soft milky notes to the dish, making it even more tender and refined. After adding cream, the soup should be heated, but not boiled. This is done in order to sterilize it. If you boil the dish after adding cream, it may curdle.
• If you want the soup to have a thicker consistency, add more potatoes or add flour. Fine corn grits also help cope with this task.
• A blender is used to turn food into puree. It is more convenient to use the submersible design, which allows you to chop food directly in the pan. When using such a device, you must follow the instructions for its use so as not to get burned by flying splashes.

The preparation of salmon puree soup has general principles, but each recipe can have its own specifics.

Norwegian soup with tomatoes

But the Norwegian version of salmon soup is cooked a little differently. Its composition is supplemented with fresh dill and tomatoes.

• 400 gr. salmon fillet;
• 4 medium potatoes;
• 1 large onion;
• 1 large carrot;
• 4 medium tomatoes;
• 500 ml cream (20%);
• 1 large bunch of dill;
• vegetable oil for frying;
• 1.25 liters of water;
• salt and ground pepper to taste.

We clean the vegetables and remove the skin from the tomatoes.

Advice! To make it easier to peel the tomatoes, you need to make a shallow cut at the top. Then you need to immerse the vegetables in boiling water for a minute, and then immerse them in cold water. After this, the skin will come off easily.

Finely chop the onion and three carrots on a fine grater. We cut the potatoes into cubes, and either finely chop the tomatoes or grate them, collecting the juice.

Salmon belly soup

If buying a red fish steak doesn't fit into your budget, you can make salmon belly soup. Moreover, the dish will turn out no less tasty.

• 600 gr. salmon bellies;
• 6 potatoes;
• 2 carrots;
• 2 onions;
• 200 ml cream;
• salt, pepper, fresh herbs to taste.

Using a sharp knife, remove the skin from the bellies of the salmon, but do not cut off the fins yet. We wash the fish and place it in a pan of boiling water (2 liters). Cook for 10 minutes. Remove the bellies from the broth and let cool slightly. Strain the broth.

Place peeled potatoes and carrots, cut into large pieces, into the broth. We lower the peeled onion entirely. Cook, adding salt until the vegetables are fully cooked. We take out the prepared vegetables with a slotted spoon. Throw away the onions. Mash the carrots and potatoes with a fork or chop with a blender. Place the puree back into the pan. Add pieces of salmon there (remove the fins). Season the soup with spices to taste and cook for another five minutes. Pour in the heated cream, stir and turn off the heat. Serve the soup with fresh dill, pouring finely chopped herbs into bowls with soup.

Salmon cream soup with tomatoes

• salmon steak - 0.3 kg;
• tomatoes - 0.5 kg;
• potatoes - 0.5 kg;
• onions - 150 g;
• carrots - 100 g;
• bay leaf - 1 pc.;
• salt, pepper - to taste;
• milk - 0.25 l;
• water - 1 l.

• Boil water, place a salmon steak and one peeled small onion into it. Cook for 30 minutes.
• Remove steak and onion. Cool the steak, separate the meat from the bones. Discard the used onion. Strain the broth.
• Pour boiling water over the tomatoes, peel them, remove the seals near the stalks. Cut the tomato pulp into small cubes.
• Peel and cut the potatoes into medium-sized pieces. Cut the peeled onions and carrots into small pieces.
• Place carrots, onions and potatoes in a saucepan with broth. Bring to a boil, cook for 15 minutes.
• Add tomatoes and salmon meat, cook for another 10 minutes.
• Grind the contents of the pan with a blender, add milk, salt and pepper. Stir.
• Heat for at least 5 minutes without letting it boil.

The soup prepared according to this recipe has an appetizing color, delicate taste with moderate piquancy.

Salmon soup with cream, cooked in a slow cooker

You can cook salmon soup in a slow cooker, it turns out no less tasty. Using the “stew” or “soup” mode, we will cook the dish at a temperature close to the boiling point, that is, the dish will simmer almost the same as in a Russian oven. Therefore, soup from a multicooker turns out to be especially tasty.

• 300 gr. salmon fillet;
• 4 potatoes;
• 1 carrot;
• 1 onion;
• 1 tomato;
• 150 ml cream;
• 2-3 tablespoons of vegetable oil;
• salt, dill to taste.

We clean the vegetables. Cut onions and carrots into very small cubes, potatoes into larger cubes. Turn on the “frying” (or “baking”) program for 20 minutes. Pour oil into the bowl and add onion and carrot cubes, fry, periodically lifting the lid and stirring.

Scald the tomato with boiling water and remove the skin from it, cut it into small cubes. We check the salmon fillet for the presence of bones; if we find them, we remove them with tweezers. Remove the skin from the fish. Cut the fillet into small pieces.

Add potato cubes to the fried onions and carrots and continue cooking on the same program for another 20 minutes, stirring occasionally. Shortly before the end of the program, add tomato slices and mix.

Transfer the salmon pieces and add warm water to the two liter mark. Add salt and pepper. Cook in the “stew” (or “soup”) mode for 30 minutes. After the program is completed, pour room temperature cream into the soup while stirring constantly. Pour the soup into bowls and sprinkle each serving with chopped dill.

Description

Seafood is a specific but healthy component of many dishes.
Preparing seafood puree soup takes little time. Depending on the main component, it varies from 30 to 40 minutes.

It is better to prepare the dish for a certain number of servings, since when heated, the soup loses its taste.

The consistency of all puree soups is similar. The same principle: the main ingredients are crushed using a blender.

Sea fish and other edible ocean creatures are not always well accepted by the body. Puree soups make the digestion process a little easier. Therefore, puree soup from the inhabitants of the sea will come in handy for both lunch and dinner.

The main advantage of the soup is its versatility. If the dish is prepared with cream, then soup can be the main dish, which can replace the first with the second.

Important : If you have digestive problems, you should avoid any seafood dishes. Such exotics can harm the functioning of the gastrointestinal tract.

Take note of several healthy and tasty recipes for pureed soups with different vegetables: pumpkin (pumpkin with cream), Brussels sprouts, cabbage or cauliflower, broccoli.