Try this popular fish soup! It tastes delicious with juicy salmon and crunchy vegetables.
Ingredients
- Vegetable broth – 800 ml
- Onion – 1 pc.
- Garlic clove – 1 pc.
- Salmon fillet, skinless – 375 g
- Canned corn – 285 g
- Bay leaf – 1 pc.
- Butter – 2 tablespoons
- Wheat flour – 2 tablespoons
- Black pepper – a pinch
- Red tomato – 150 g
- Celery stalk – 250 g
- Salt – a pinch
- 30% cream – 100 ml
- Tabasco sauce – 1 teaspoon
- Potato – 400 g
Preparation
Peel and finely chop the onion and garlic. Clean the celery (set aside the leaves) and dice it. Peel and dice the potatoes. Blanch the tomatoes, drain, rinse with cold water, peel, remove the seeds, and chop into small pieces.
Sauté the onion, garlic, and celery in hot butter for 3 minutes. Sprinkle with flour and sauté for 1-2 minutes until glazed. Pour in the broth, season with salt, pepper, and a few drops of Tabasco. Add the bay leaf, potatoes, and bring to a boil. Simmer covered over low heat for 15 minutes.
Rinse the salmon, pat dry, and cut into small pieces. If using frozen salmon, thaw it beforehand. Drain the corn. Add both ingredients to the soup and cook together for another 2-3 minutes. Add tomato pieces and simmer for another 2-3 minutes. Thicken the soup with cream and season to taste. Before serving, sprinkle with chopped celery leaves.
