Cream of Salmon Soup

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.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 583 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 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.

Step 6

Garnish soup with dill and serve with puff pastry triangles.