This soup was a great surprise for me. Keep the idea because it can have its place on the menu for your next holiday meals… You can choose to offer it as a “true” entry or served warm in small glasses for a dinner aperitif, just like a hot salmon verrine.
And that’s a smart way to make you guests eat an “improved” vegetable soup” as an aperitif!
Ingredients you will need for the salmon velvet soup
- 1 lb (400 g) of fresh salmon
- 2 carrots
- 1 onion
- 2 potatoes
- 1 cup (25 cl) of white wine
- 2 pts (1l) vegetable stock (2 pts boiling water + 2 bouillon cube is the simplest and quickest way to do it)
- Olive oil
- Salt and pepper
- A small jar of salmon eggs
Wash, peel and cut carrots and potatoes into pieces. Peel the onion and cut it into large dices.
Brown the vegetables in 2 tablespoons of olive oil for 5 minutes. Pour the white wine, vegetable stock, add chopped salmon (be careful to check that there are no fishbones).
Add salt and pepper and cook over low heat for 40 minutes.
Put everything in a blender for a smooth result. Add a small teaspoon of light cream for a sweet touch and top the velvet soup with a few salmon eggs. Enjoy!