Salmon Cream Soup
Dive into Creamy Bliss: Our Salmon Cream Soup Recipe
Looking for a sophisticated yet comforting soup to warm your soul? Our Salmon Cream Soup is the answer! This isn’t your average fish soup; it’s a velvety smooth, flavorful experience that’s surprisingly easy to make. We’ve taken the often-discarded parts of the salmon – heads, bones, and tails – and transformed them into a rich, decadent stock that forms the base of this incredible soup. Don’t let that ingredient list scare you – the process is simpler than you think, and the results are so worth it.
This soup is perfect as a starter for a special occasion, a light lunch, or a cozy dinner. The subtle sweetness of the salmon is beautifully balanced by the roasted red bell pepper and the freshness of chives and dill. We’ve aimed for a luxurious texture, achieved through careful blending and a touch of heavy cream. Garnishing with pea sprouts and green onion adds a vibrant pop of color and a delightful freshness.
What makes this soup special?
- Zero Waste: We utilize the entire salmon, minimizing waste and maximizing flavor.
- Rich & Velvety: The carefully crafted stock and blending process create a truly luxurious texture.
- Flavorful & Balanced: The combination of salmon, roasted red pepper, and fresh herbs creates a harmonious blend of flavors.
- Surprisingly Easy: Despite the sophisticated taste, this soup is relatively simple to make.
Tips for Success:
- Skimming is Key: Be diligent about skimming the foam from the stock. This ensures a clear and flavorful base.
- Roast the Pepper Properly: A well-roasted red pepper adds a wonderful smoky sweetness.
- Don’t Overblend: Blend until smooth, but avoid overblending, which can make the soup gummy.
- Adjust Seasoning: Taste and adjust the salt and pepper to your preference.
Frequently Asked Questions:
Q: Can I use salmon fillets instead of scraps?
A: While you can use fillets, the flavor won’t be as deep and complex. The bones and heads contribute significantly to the richness of the stock.
Q: Can I make this soup ahead of time?
A: Yes! The soup can be made a day or two in advance. Store it in an airtight container in the refrigerator. Gently reheat before serving.
Q: Is it possible to make this soup without heavy cream?
A: You can substitute with half-and-half or even milk, but the soup will be less creamy and rich. A swirl of crème fraîche at the end can also add a nice touch.
Q: What if I don’t have dill oil?
A: You can easily make your own by blending fresh dill with olive oil, or simply omit it. A drizzle of good quality olive oil will also work.
We hope you enjoy this delightful Salmon Cream Soup! It’s a truly special dish that’s sure to impress your family and friends.
Salmon Cream Soup
Ingredients
- 500 grams Salmon scraps (heads, bones, tails) For making the stock
- 1 each Red bell pepper For roasting and adding flavor
- 1 tablespoon Chives Fresh, chopped
- 100 ml Heavy cream
- To taste Salt
- To taste Pepper
- 1 tablespoon Dill oil For garnish (optional)
- 1 sprig Pea sprouts For garnish
- 1 tablespoon Green onion Chopped, for garnish
Instructions
- Place salmon scraps in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 60-90 minutes, skimming off any foam that rises to the surface.
- Strain the stock, reserving the liquid. Discard the solids. Pick any remaining meat from the solids.
- Roast the red bell pepper until charred. Peel and remove seeds.
- In a clean pot, combine the salmon stock, salvaged meat, and roasted red pepper. Bring to a simmer.
- Add the chives to the soup. Blend with an immersion blender until smooth.
- Stir in the heavy cream and season with salt and pepper to taste.
- Strain the soup through a fine-mesh sieve. Reserve the fish paste.
- Stir some of the reserved fish paste back into the soup for added flavor and thickness (optional).
- Serve the soup garnished with dill oil, pea sprouts, and chopped green onion.
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