Cream of Salmon Soup by @naskokvkuchyni

A velvety cream of salmon soup from the cold seas will deliver a warming hug not only in the winter months. Delicious as it is, it has even earned itself a place on the Christmas menu round our way.

  • Time of preparation:
    20 minutes
  • Leave the salmon portions to defrost thoroughly before preparing. For best results, leave overnight in the fridge to gradually defrost.


Number of servings


  • In a saucepan, sauté the chopped onion in clarified butter. When it turns brown, add the diced carrots and after a while the diced potatoes. Sauté for about 3-5 minutes.

  • Pour in the vegetable stock and cook for about 10 minutes.

  • Skin and dice the fillets and and fry them in a little butter. Set a few pieces aside as decoration. Put the rest into the soup mix, season with salt and pepper to taste, and loosen up with whipping cream and a tablespoon of cream cheese.

  • No need to cook the soup through any longer. Transfer to a mixer and blend until creamy smooth.

  • Serve the hot soup in bowls, decorated with chopped pistachios and those pieces of fried salmon.

Enjoy your meal!