You don’t have to prepare a complex sarzuela to diversify your menu. You can make cream soup! It’s both nourishing and delicious. And it’s especially good in the summer, because it’s light. It’s best made from salmon. It just melts in your mouth and envelops everything inside. That’s the recipe we have today.

Salmon cream soup.

We need:

• • 1.5 liters of water
  • several potatoes
  • single mean onion
  • single mean carrot
  • cream at the rate of 50 ml. per serving
  • pepper
  • bay leaf
  • salt

We’re cooking:

Boil the salmon until it’s ready so the meat can easily fall off the bones.

We pour the fish broth into a separate pot and send the vegetables there. Boil the whole onion, it’s only necessary for the smell.
And then you can put it away.

You can also add some mushrooms to the broth. They can be cooked together with all the vegetables. And parsley, dill, cilantro. Don’t forget to clean up the greens later. You only need it for the flavor.

While it’s boiling, you need to take the meat off the bones and cut it fine. It can still stew in the broth, too. Once the vegetables are cooked, we salt them, add spices and bay leaf. We literally give it a couple of minutes and take it off the fire.

Before serving all the ingredients we send them to a blender and turn them into puree, which we return to the pot and add cream. We constantly stir it until it boils. As soon as the soup starts to boil, it is ready, take it off and pour it over the plates.

Bon appetit!