Chowder salmon with cream

Chowder salmon with cream


600 g salmon fillet
600 g potatoes
1 large onion
1.5 cups heavy cream
3 tablespoons potato starch
3 Bay leaves
6 cups water
2-3 tablespoons olive oil
1 tablespoon butter
1/2 lemon
1 bunch of parsley
ground black pepper, and salt to taste

Chowder salmon with cream


1. Heat in a saucepan with 2-3 tablespoons of olive oil. Peel and slice the onion, fry on medium heat until soft and Golden brown, stirring occasionally.

2. Add to the pan 6 cups water, bring to the boil and add the Bay leaf.

3. Peel and slice the potatoes, add it to the pan.

4. When the potatoes are almost ready, put in the soup cut into small cubes of fish. Cook for about 5 minutes, then add the cream.

5. Dilute the cornstarch with 1-2 tablespoons of water and a thin stream pour into the pan, stirring. Simmer the soup for another 5-8 minutes.

6. Add about 1 tablespoon of butter, wait until melted, and remove the pan from the heat.

7. Add the juice of half a lemon, chopped parsley, salt and ground black pepper to taste.

Bon appetit!

You can leave a response, or trackback from your own site.

Leave a Reply

счетчик для сайта