Creamy salmon soup recipe is simple yet elegant for starter course or main dish. It is quite basic salmon soup, very little preparation and very flavorful.
1 lb. salmon fillet-skinless, boneless
1 lb. medium/large peeled and deveined shrimp
2 Tbsp. olive oil
3-4 medium Yukon Gold potatoes, peeled and chopped
1 medium onion, finely chopped
2 cloves garlic, minced
1 bay leaf
1 cup heavy cream
1 quart chicken stock
1 ½ – 2 cups Milk
1 Tbsp. fresh chopped dill
Salt and black pepper
1/4 tsp. cayenne pepper
1/8 tsp. ground nutmeg
In a Dutch oven or large pot, sauté onions in olive oil until tender for 3-4 minutes. Add garlic and cook for another1-2 minutes.
Add liquid ingredients (chicken stock, milk and cream), add bay leaf and season with salt and pepper.
Bring to the boil, add potatoes and simmer for about 11-13 minutes or until vegetables are almost tender. Add fish and shrimp; continue to simmer for 3-5 minutes or until fish is cooked. Add chopped dill, ground nutmeg, cayenne pepper. If it’s necessary adjust seasoning. Turn off the heat and serve.
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