2020-08-13 / test@t

Puree soup with salmon dumplings

Simply made for the holiday menu, this spectacular soup is a lot easier to make than endless salads, and it looks very dignified. But you can not wait for the holiday, but cook soup for the next dinner, maintaining the national tradition.

Ingredients

2 medium carrots
8 medium potatoes
1 stalk of leeks (white portion)
50 g butter
6-8 dill stalks
1/4 tsp ground nutmeg
300 ml heavy cream
salt, freshly ground black pepper
dill for serving
200 g salmon fillet (back)
300 g skinless salmon
100 ml dry white wine
1 protein

STEP-BY-STEP COOKING RECIPE

Step 1

Cut the salmon fillet and flatten into small cubes, add a little salt and pepper, pour over with white wine and stir, leave to marinate for 30 minutes.

Step 2

Peel carrots and potatoes, cut into small cubes. Cut the leeks into half rings, rinse.

Step 3

Heat the butter in a saucepan and saute the leeks until soft. Add carrots and potatoes, pour in 400 ml of hot water so that it only covers the vegetables, bring to a boil. Tie the dill stalks with string and place in a saucepan. Season with salt and cook until vegetables are cooked, 20 minutes.

Step 4

Place the fish in a colander to drain off the remaining wine. Grind the fish with a blender and puree. Season with salt and pepper. Whisk the protein until crisp and mix gently into the minced meat.

Step 5

Form dumplings with two spoons and transfer to a piece of parchment.

Step 6

Boil water in a wide saucepan or large deep skillet. Take the parchment by the edges and gently lower it into a saucepan. Cook the dumplings for 3 minutes, then, in the same way, grasping the parchment, remove from the water and transfer to a tray or baking sheet.

Step 7

Purée the soup with a blender, season with nutmeg. Pour in the cream and heat, but do not bring to a boil.

Step 8

Pour the soup into bowls, arrange the dumplings. Sprinkle with finely chopped dill and serve immediately.

Preparation time

30m

Cooking time

Servings

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