Description
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.
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 6