Cream of Salmon Soup recipe

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Ingredients

1 sheet frozen puff pastry, thawed
1 egg yolk, beaten
1 tablespoon sesame seeds
1 ½ tablespoons butter
1 onion, diced
18 ounces salmon fillets, diced
1 tablespoon tomato paste
2 ½ cups fish stock
½ cup dry white wine
1 tablespoon cornstarch
1 ¼ cups heavy whipping cream
1 pinch saffron
salt and freshly ground white pepper to taste
3 teaspoons chopped fresh dill

Nutrition Info

583.4 calories
carbohydrate: 26.3 g
cholesterol: 146.2 mg
fat: 41.5 g
fiber: 1.6 g
protein: 22.8 g
saturatedFat: 18.3 g
servingSize: -
sodium: 543.6 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Lay puff pastry on a lightly floured surface and roll out with a rolling pin. Brush with egg yolk. Sprinkle with sesame seeds and press in firmly. Cut puff pastry first into squares, then into triangles, and place on a baking sheet.

  3. Bake in the preheated oven until triangles are puffed up and golden brown, about 15 minutes.

  4. Meanwhile, melt butter in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add salmon and cook for 5 minutes. Stir in tomato paste and cook for 1 minute. Pour in fish stock and white wine. Bring to a boil, reduce heat, and simmer for 15 minutes.

  5. Stir cornstarch and a little bit of water into a paste. Add to soup and bring to a boil. Cook until soup thickens, about 5 minutes. Puree soup with an immersion blender until smooth. Stir in cream and saffron. Season with salt and pepper.

  6. Garnish soup with dill and serve with puff pastry triangles.

Recipe Yield

6 servings

Recipe Note

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

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