Once in a while, my husband has this craving for this seafood creamy soup. He really likes it. Normally, this is our Christmas soup, but in reality, I’m making it whenever my lovely husband desires.
The whipping cream makes the soup really thick, that’s why it is good to serve just a bit if you want to eat the main dish after that. Or one big portion can possibly be enough as a main dish.
It is better to season the soup at the end. Smoked salmon is really aromatic and gives the soup special taste, so season it with salt at the beginning could make it way too salty. Also, thanks to its aromatic taste, it is not necessary to use broth but just water.
Yield: 4 portions
Salmon & shrimps creamy soup
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Ingredients
- 1 tbsp olive oil
- 3 pieces shallots, finely chopped
- 4 pieces leek, sliced in half lengthwise and cut them into thin half-moons
- 4 bigger potatoes, peeled and diced into small pieces
- 10g pickled green pepper
- 2 tbsp cornflour/corn starch
- 300g smoked salmon, diced
- 300g shrimp, cleaned
- 400ml whipping cream
- salt and white pepper
- nutmeg to season
- a handful of finely chopped parsley
Instructions
- Pour the olive oil into a bigger pot, and let the shallot and leek fry for little.
- Add the potatoes, pickled green pepper, and the cornflour. Let it fry for a few minutes and then add 2 litres of water and let it boil. Cook it for approximately 20 minutes - until the potatoes are soft.
- Lastly, add the cream and cook for a few additional minutes, just make sure it’s boiling. Season it as you need, put it off of the stove, add the parsley and stir together.
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