Cream of salmon soup

    50 min

    Guests always compliment me when they taste this rich and creamy fish soup. For special occasions, I make puff pastry triangles for dipping into the soup but you can serve it without them.

    4 people made this

    Serves: 6 

    • For the puff pastry triangles
    • 1 packet puff pastry
    • 1 egg yolk, beaten
    • 1 tablespoon sesame seeds
    • For the soup
    • 20g butter
    • 1 onion, diced
    • 500g skinless salmon fillet, diced
    • 1 tablespoon tomato puree
    • 600ml fish stock
    • 150ml dry white wine
    • 1 tablespoon cornflour
    • 1 pinch saffron
    • 300ml cream
    • salt and white pepper, to taste
    • dill, to garnish

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

      Puff pastry triangles:

    1. Preheat oven to 200 C / Gas 6.
    2. Roll out the puff pastry and brush with egg yolk. Sprinkle over sesame seeds and press in firmly. Cut into squares, then triangles and place on a cold baking tray.
    3. Bake in preheated oven for 15 minutes, or until triangles are golden brown.
    4. Soup:

    5. Melt the butter in a saucepan and fry onion until soft. Add the salmon and saute 5 minutes. Add the tomato puree, fish stock and wine; simmer for 15 minutes.
    6. Mix the cornflour with a little water then stir into the soup. Let simmer until thickened, then puree with an immersion blender. Stir in saffron and cream; season with salt and pepper.
    7. Garnish with dill and serve with puff pastry triangles.

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