If there are salmon cuts in the freezer, then you can make not a banal fish soup from them, but a creamy salmon soup.

Ingredients for Creamy Salmon Soup:
about a kilogram of salmon fillets or trimmings (salmon is also good)
1.5 liters of water
a few potatoes
one medium onion
one medium carrot
cream at the rate of 50 ml. per serving (fat content is not particularly important)
salt
pepper
Bay leaf
spices to taste (I will list something in the recipe)
Preparation of salmon cream soup:


Thaw salmon or its trimmings or use chilled. Boil the fish until tender, so that the meat easily falls off the bones.


Drain the fish broth separately. Add water if necessary and bring to a boil. Peel the vegetables, chop coarsely and send them to boil in a boiling fish broth. You don't have to cut the onion at all, it is needed only for the smell, then it will need to be removed from the soup.
You can add celery root or its stalks to the listed vegetables. In this case, the root is also cooked only for the smell, and is removed from the soup before chopping. Several champignons will be appropriate. They can be poisoned and cooked along with all the vegetables.
Also, for flavor, you can add linked stems of parsley, dill, cilantro. After cooking, they will need to be taken.


While the vegetables are boiling, carefully remove the salmon meat from the bones and skin and chop finely. We send the chopped meat to the vegetables to cook. Once the vegetables are ready. Season the soup with salt, add spices and bay leaves. Let it simmer for a couple of minutes and remove from heat. Basically, the ear, but without the addition of cereals is ready.


The last step can be done just before the soup is served. Cream soup is prepared according to the number of servings required at the moment. The contents of the pot are sent to a blender and twisted. Do not chop the onion, celery root and stems of herbs. Pour the resulting puree into a separate saucepan, add the cream, mix and bring to a boil over a small fire. You do not need to cook, as soon as the soup has boiled, pour it into plates and serve.
Serve garlic croutons with salmon cream soup.
Bon Appetit!

Ingredients:

• a piece of red fish for broth - head or tail;
• 2 liters of water;
• 1 bell pepper;
• 1 onion;
• 2 carrots;
• 3 potatoes;
• 200 ml non-fat cream;
• salt to taste;
• a bunch of greens;
• 2 tbsp. l. butter;
• several slices of bread.

- Mom, what do we have today?
- Cream soup with red fish.
- Cream soup with beautiful fish? - clarifies my five-year-old lady.
Well, in fact, she is not so far from the truth - it is not for nothing that in Russia an attractive girl was called a "red maiden".
- Yes, daughter, red means beautiful. We have a beautiful soup for lunch. Salmon.
Then we talked about how someone who eats a lot of fish grows up to be very smart. And that the hair, nails and skin of such girls will be like princesses. And that salmon and trout live in the sea, but when the time comes to give birth to children, these fish swim into the river, into fresh water. We talked and started the cooking process. In general, business is for ten minutes, so the "process" in this case sounds loud. Rather, we just conjured up beauty.

Preparation of salmon cream soup:

Salmon cream soup has a light airy texture, pleasant and unobtrusive fish aroma and unforgettable taste... It is prepared very quickly. Classic recipe consists of just a few ingredients.

Salmon cream soup is especially popular with supporters proper nutrition and those who want to lose those extra pounds. Despite its satiety, the dish is low in calories. Given the vitamin composition and a huge number of useful elements, it is recommended to include cream soup in the diet even for children and young mothers.

Advice! For salmon cream soup, it is best to purchase fresh pulp. Frozen food is often sold in poor quality.

The low-calorie food is rich in vitamins A and B. In addition, the dish is rich in calcium, magnesium, phosphorus, iron, zinc and selenium. It is simply irreplaceable for people suffering from thyroid diseases. The presence of polyunsaturated fatty acids in salmon fillets will help strengthen the nervous system and improve memory.

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Ingredients

Servings: - +

• salmon (fillet) 200 g
• potato 2 pcs
• onion 1 PC
• cream 100 ml
• dill to taste
• carrot 1 PC
• garlic 1 clove
• vegetable oil - for frying
• salt, pepper to taste

Calories: 72 kcal

Proteins: 6.25 g

Fats: 4.2 g

Carbohydrates: 2.4 g

35 minutes Video Recipe Print

To begin with, the carrots are washed and peeled. After that, cut into rings. Thickness is about 2 mm. The thinner the carrots are cut, the faster they will reach the desired consistency.

Then a saucepan is placed on the stove in which the salmon cream soup will be cooked. Pour in a small amount of vegetable oil. The layer of oil should be 0.5 cm. Heat and add carrot rings to the pan.

Then peel the onion and cut into thin half rings. This recipe uses the classic onion... Leeks are used to neutralize the creamy soup. It is also washed under running cold water, after which it is crushed.

Onion half rings are added to carrots. Garlic is also peeled, washed and cut into rings. Immediately add to the pan with the future salmon cream soup. Fry for 3 minutes over low heat.

The potatoes are washed, peeled and cut into slices or cubes. The pieces should be thin so the potatoes don't come out soggy.

They brought an unusually tasty thing to the cookbook of the world - fish soups with cream. With this, they debunked the ingrained myth about the incompatibility of these two products. Indeed, for hundreds of years the Vikings ate what the harsh northern nature gave them - fish and dairy products. And this combination helped to raise strong warriors and beautiful stately girls. Let's try to feel like Vikings and cook a delicious creamy salmon soup. The calorie content of this dish is quite high - ninety-five units per hundred grams of product. Therefore, it is good to taste the soup in a well-heated wooden house when a winter blizzard is raging outside the window.

Lohikeitto: making the broth

For Norwegians, Finns and Swedes, the recipe for the dish is somewhat different. Soup can be made not only from salmon, but also from salmon, chum salmon, sockeye and other types of fatty fish. The main secret is the use of "illiquid" parts of the carcass. It would seem that the dish will turn out to be more tender from the fillet, but no - the meat is boiled in the soup. And the skeleton, skin, fins and head, due to the high content of gelatin, give an amazing amber broth. Fish fillet is added at the very end culinary process... Finnish creamy salmon soup, or lohikeitto, is considered a feast dish. The first step is to cut the fish. Gutting it out, remove the eyes and gills. Let's put the fillet aside for now. If you have large salmon, you can use some of its meat for cooking main courses. Fill the illiquid parts of the fish with two liters of cold water and high fire bring to a boil. When the liquid starts to gurgle, screw the gas down to medium and remove the foam. Put the husked onion and peeled carrots in boiling water. Cook for another half hour with bay leaves and a pinch of pepper. After that, we filter the liquid through cheesecloth. We discard vegetables and bones.

Lohikeitto: Turning Fish Broth Into Soup

Finnish creamy salmon soup has many variations. Every housewife in Suomi knows several of his recipes. Here is one of them. In a completely transparent broth, put three potatoes, cut into large wedges, and an onion, chopped into half rings. When the roots are soft, add the salmon fillet (about 300 grams) to the saucepan. We cut it into larger cubes. Then we cook for a couple of minutes. But when the fish is ready, pour in a full glass of heavy cream. Stir well, salt and season with pepper. Turn off the gas, but leave the pan under the lid to rise on the hot stove for several minutes.

Salmon cream soup

This dish impresses with its silkiness and delicacy of taste. And one simple culinary trick will help to achieve this effect. Let's take the above recipe as a basis. When the vegetables and fish fillets are completely cooked, remove the soup from the stove and cool slightly. Next, we catch all the vegetables and fish with a slotted spoon. A few pieces of salmon fillet can be left to decorate the dish. Grind fish and vegetables in a blender, put them back in a saucepan with broth. Salt, season with spices. Bring to a boil and pour in the cream. Knead, let cool gradually. Creamy cream soup with salmon ready. Put fillets in a plate and serve. It is a good idea to sprinkle each serving with chopped fresh herbs.

Another lohikateto recipe

If you do not have a whole salmon carcass, and you managed to purchase only fillets of this fish, you need to proceed as follows. Pour two liters of cold water into a saucepan, add a little salt and put on fire. Add three potatoes, which we peel and cut into cubes, then one onion chopped into half rings, and carrots chopped into thin slices. Cook until vegetables are ready. Alternatively, you can first sauté them in a small amount of some vegetable oil, and then throw this frying into the soup. Cut the fillet into large cubes, cook until soft. Dissolve a little butter in a frying pan, add a tablespoon without the top of the flour and stir well so that no lumps form. Mold the broth to get the consistency batter... Let's add this sauce to the soup. Well, and the final touch - cream 20% fat. You can immediately add dried or fresh dill - a couple of pinches. Creamy soup with salmon, bring to a boil. You need to be careful so that the dish does not "run away". Remove from heat, let it brew under the lid. Sprinkle with herbs before serving, serve with hot bread, croutons or croutons.

Creamy salmon soup - recipe from Norway

The western neighbors of the Finns have adopted tomatoes. And they did not lose! The soup turned out to be slightly sour. The main thing is to skillfully get rid of tomato skins. To do this, make a cross-shaped incision on each tomato and scald them with boiling water. After that, the skin is removed easily, like a stocking. The rest is insanely simple. Salmon and other similar types of fish can also be used in this soup. First, finely chop one onion. Three large carrots finely. Cut four potatoes into cubes. Cut the peeled tomatoes (three large or five small) into small pieces. Collect the released juice in a bowl. Cut four hundred grams of salmon fillet into large pieces. Grind a small bunch of dill. Pour some vegetable oil into a saucepan, heat it up, add onions and carrots. When they turn golden, add the tomatoes. Reduce heat to low and simmer for two to three minutes. Fill in one and a half liters of water. When the liquid boils, throw in the potatoes. After ten minutes of cooking over medium heat, add the salmon. Salt and pepper. Pour in the cream and cook until full readiness potatoes. Sprinkle dill on the creamy salmon soup.

Swedish recipe

And here's another dish. The southern neighbors of Norwegians and Finns also love the combination of tender salmon and heavy cream. But they add a lot of vegetables to the soup. The dominant note among them is leek. Creamy salmon soup is prepared in Swedish like this. First, we cut the ingredients: fish fillet (three hundred grams) - in large pieces, carrots, two potatoes and an onion stalk - small cubes... We cut dill and celery. We throw a piece of butter into a saucepan and fry the leek on it. Add carrots and potatoes, sauté for another five minutes. Pour in a liter of water, bring it to a boil. We reduce the heat, continue to cook for another quarter of an hour. It's time to bookmark fish fillets, 100 grams of peas (green or canned), spices, salt. Cook for another five minutes. At the end, pour half a liter of milk or cream into the salmon soup. Bring to a boil and let it brew under the lid for a quarter of an hour.

General Scandinavian Recipe

Boil the fish, onion, two bay leaves and five to six peppercorns to obtain broth for about 20 minutes. We remove the foam. We take out the salmon and cut it up. We discard the bones, set the fillets aside. We filter the broth. Add potatoes cut into cubes. We make onions and carrots frying. Puree the potatoes with a crush, return to the soup. Add fish fillets. After seven to ten minutes, add the cream mixed with flour (one spoon per glass without a top). Bring to a boil. Add a piece of butter, pinch at a time nutmeg and black pepper. We simmer over low heat for another two or three minutes. Salmon soup with cream should be slightly infused under the lid.

Creamy salmon soup is a very sophisticated, tasty and tender first course. Classic version came to us from the countries of northern Europe. These peoples were the first to combine fish with dairy products. There are many variations of this dish in modern cooking, but they are all delicious and easy to prepare.

Classic Finnish version

This hearty, creamy salmon soup recipe will fill you up and warm you up quickly in cold weather. For the preparation of rich fish broth, all illiquid parts of the carcass are used.

Finnish creamy salmon soup

• 2 kg whole salmon;
• 300 g potatoes;
• 2 onions;
• 200 g carrots;
• 300 ml fresh cream;
• 1 lavrushka;
• 20 g fresh dill;
• 10 g white flour;
• 5 allspice peas;
• 2 tsp table salt;
• 20 g of butter and vegetable oil.

Preparation:
We start the preparation of creamy salmon soup by disassembling the fish. We wash the carcass, gut, cut off the head. Be sure to remove the eyeballs and gills from the head. We cut off the fillets from the carcass, carefully separating the ridge and cutting off the skin.

We put all trimmings, tail, ridge, fins, skin in a pot of water (the liquid level should cover the contents). Bring the broth to a boil, remove the foam, reduce the heat. Put in the whole peeled carrots, onion, lavrushka and peas. After half an hour, remove all contents from the broth, filter the liquid through a fine sieve and salt to taste.

For vegetable frying, peel the onion, a small carrot. Grind vegetables in any convenient way (chop or rub). On the vegetable oil first fry the onion a little, add the carrots and cook everything together until the vegetables are soft.

Peel the potato tubers, cut them into small cubes, and put them in the broth.

In a frying pan, heat the butter, fry a spoonful of white flour in it. Then pour a little broth from the pan, stir thoroughly so that no lumps form.

When the potatoes are cooked, add vegetable frying and fried flour to the soup, mix everything thoroughly.

Fish fillet(about 400 g), cut into the same cubes as the potatoes, add to the soup.

At the end of cooking, when all the ingredients are completely ready, pour in the cream, add the chopped dill, bring to a boil and immediately remove from the stove.

Serve creamy salmon soup immediately with a slice of fresh soft bread.

Salmon puree soup

This creamy salmon soup is incredibly simple and delicious. To prepare it, you will need very few ingredients.

Creamy salmon soup with cream

Ingredients for cooking:

• 300 g salmon fillet;
• 3 potatoes;
• 1 onion turnip;
• 200 ml non-fat cream;
• 2 liters of water;
• some table salt and black pepper.

Preparation:
Mine, peel all the vegetables. Cut the potatoes into small cubes, finely chop the onions. Rinse the fish fillet, dry it, cut into small pieces.

We send potatoes and onions to a pot of water. Cook vegetables after boiling for a quarter of an hour. Then we put the fish there, salt a little, cook the dish for about 20 minutes.

Put the finished vegetables and fish into a blender with a slotted spoon (leave a few whole fillet pieces for serving). Pour in a little broth, interrupt the food until smooth. Pour in the cream and interrupt again. Return the mashed potatoes to the broth, mix, heat to a boil.

Pour the salmon soup with cream into bowls, put a few pieces of fish on top and serve.

Japanese style with rice

The recipe is unusual, but simple. Try Japanese-style fish soup.

Japanese soup with salmon and rice

Ingredients for cooking:

• 350 g salmon fillet;
• 100 g long rice;
• 1 nori plate;
• 3 tbsp soy sauce.

Preparation:
Cook japanese soup we start by cooking the broth. Rinse the fish (you can use salmon), dry it, cut into small pieces. We lower the fish in cold water, put the dishes on the fire, bring to a boil. Remove foam, reduce heat, cook fillet until tender.

Meanwhile, in a hot skillet, quickly fry dry rice until a beautiful blush.

Cut nori into thin strips.

We send the browned rice to cook in a saucepan with fish for 10 minutes.

Five minutes before readiness, we complement the nori dish and soy sauce... Turn off the fire, this completes the preparation of the Japanese version of the dish.

With coke milk and curry

This dish is originally from exotic Thailand. It is there that they can tastefully combine products that do not combine at first glance.

Thai soup with salmon and coconut milk

Ingredients for cooking:

• 450 g salmon fillet;
• 300 ml heavy cream;
• 2 onions;
• 2 potatoes;
• 2 tsp curry paste;
• 0.5 l of pure water;
• 150 ml of white wine;
• 50 g butter;
• 50 ml coconut cream;

Preparation:
Heat the oil in a thick-walled saucepan, put the chopped onion, fry for about 4 minutes. Stir the frying all the time so that it does not burn.

When the onion is soft, add the curry, stir and cook for another minute.

Pour the contents of the pan with water, wine and two kinds of cream. Season the soup to taste with spices, heat until boiling.

Cook over low heat, stirring gently, until the liquid is smooth. Place the diced potatoes and cook until soft.

Cut the fillet into pieces, send it to the pan when the potatoes are completely soft. After 5 minutes, the creamy salmon soup is ready.

Norwegian ear

Norwegian soup with salmon and cream is useful for every housewife. Its preparation does not take much time, and the household will be infinitely grateful for such a delicious fish soup.

Norwegian fish soup with elk and tomatoes

Ingredients for cooking:

• 300 g salmon pulp;
• 1 ripe tomato;
• 1 carrot;
• 1 onion;
• 20 ml olive oil;
• 200 ml of cream;
• some salt and black pepper.

Preparation:
We start the recipe with the photo by washing thoroughly, peeling all the vegetables and fish. Cut the tomato, onion, potatoes into small cubes. Three carrots on a grater.

Put the whole piece of fish in a saucepan with cold water, bring the contents to a boil and cook for 20 minutes.

In a pan with vegetable oil golden onion, add carrots, fry until soft.

At the end, put the tomatoes, and after 5 minutes, remove the fry from the stove.

We take out the fish from the broth, filter the liquid, return it back. Put potatoes in a saucepan, salt, cook until root vegetables are ready.

After a few minutes, the ear is complemented by a vegetable fry. Next, pour in the cream, cook the creamy salmon soup for another 10 minutes.

Cut the cooled salmon into small pieces, add to the dish at the very end of cooking.

The taste of the dish will significantly improve if, after cooking, it is allowed to brew a little.

Note to the hostess

• This soup can be prepared not only with salmon, but also with salmon, trout and other representatives of the salmon family.
• To reduce the calorie content of your dish, you can use low fat cream.
• For budget option only salmon head can be used. Because after boiling, the pulp can be removed from the head, which is enough for two or three full servings.
• To make the soup thicker and more satisfying, you need to boil one extra potato in the broth. Then take it out, knead it until smooth and return it back.

Soup with cream and salmon will be good for all family members. Especially this dish will help out in winter, when the frost is fierce outside the window. The dish will fill your home with the heady aromas of homemade food and give you an unforgettable taste. Bon appetit, everyone!