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Cream of Salmon Soup
Cream of Salmon Soup
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Indulgent salmon soup, a hit for guests, best served with flaky puff pastry triangles.
Ingredients:
  • 1 sheet frozen puff pastry, thawed
  • 1 egg yolk, beaten
  • 1 tablespoon sesame seeds
  • 1.5 tablespoons butter
  • 1 onion, diced
  • 18 ounces salmon fillets, diced
  • 1 tablespoon tomato paste
  • 2.5 cups fish stock
  • 0.5 cup dry white wine
  • 1 tablespoon cornstarch
  • 1.25 cups heavy whipping cream
  • 1 pinch saffron
  • salt and freshly ground white pepper to taste
  • 3 teaspoons chopped fresh dill
Instructions:
  • Heat your oven to a toasty 400 degrees F (200 degrees C).
  • Place puff pastry on a floured surface, roll it out, and brush with egg yolk. Sprinkle sesame seeds, press firmly, then cut into squares, then triangles. Arrange on a baking sheet.
  • Bake in the oven until triangles are puffed up and golden brown, around 15 minutes.
  • In a pot over medium heat, melt butter and sauté onion until soft and translucent, approximately 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, then simmer for 15 minutes.
  • Create a smooth paste by stirring cornstarch and water. Add it to the soup and bring to a boil. Cook until thickened (about 5 minutes). Blend using an immersion blender until smooth. Finish by stirring in cream, saffron, salt, and pepper to taste.
  • Top your savory soup with a sprinkle of fresh dill and accompany it with flaky puff pastry triangles.

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