Salmon Soup

Submitted by Nobility_Cuisine on Sun, 10/18/2015 - 06:48.

Ingredients for 6:

For broth:
2 lb head and bones of salmon and other red-meat fish
1 onion
3-4 peppercorn
2 bay leaf
½ G (2 L) water

For soup:
3-4 potatoes1 carrot
½ leak stalk
10,5 oz (300 g) salmon fillet's
7 oz (200 g) whipping cream
6 dill stalk
Salt on taste

Method:

Peel and chop onions.

Put fish heads and bones into a large sauce-pan, add the chopped onions, pour a cold water into the pan, and bring to boil.

To improve the broth's taste, you may add 1 dill stalk, and/or 2 tbsp a white wine, and/or 1 clove.

When a boiling starts, decrease a heating, and boil for about 25-30 minutes.

Remove a foam when necessary.

Strain the broth through a clean fabric. Set heads and bones aside.

Note:
You may take the meats from the chilled heads and bones, then you don't need use a fillet.

Peel vegetables, and chop potatoes and carrots into small cubes, then slice leeks thinly.

Return broth into the sauce-pan, add the chopped vegetables, and boil for about 20 minutes. Or, until the vegetables turn soft.

Chop a dill.

Chop a salmon fillet into the small cubes, and put the fillet into sauce-pan.

Bring a soup to boil after that, and remove the heating.

Pour a whipping cream into sauce-pan, and add a half of the chopped dill and a salt.

Stir, cover sauce-pan with a lid, and let to sit for 5-10 minutes.

Sprinkle every soup portion with the chopped dill too.