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 caloriescarbohydrate: 26.3 gcholesterol: 146.2 mgfat: 41.5 gfiber: 1.6 gprotein: 22.8 gsaturatedFat: 18.3 gservingSize: -sodium: 543.6 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Cream of Salmon Soup
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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.
Bake in the preheated oven until triangles are puffed up and golden brown, about 15 minutes.
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.
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.
Garnish soup with dill and serve with puff pastry triangles.