Salmon soup with garlic cream

Ingredients

• salmon weighing 2–2.5 kg
• 200 ml heavy cream
• 3 heads of garlic
• 1 large leek
• 2 stalk celery
• 2 large potatoes
• 2.5-3 liters of cold water
• allspice
• salt to taste

Cooking

Step 1

Bake the heads of garlic in foil at 170 ° C, 1 hour. Peel and mix with 50 ml of heavy cream, salt.

Step 2

Fillet whole salmon. Remove the gills from the head. Put the washed head, bones, tail and skin into a saucepan, pour 2.5-3 liters of cold water, add allspice, green part of the leek and 2 celery stalks, boil for 1 hour, salt. Strain.

Step 3

Cut the potatoes and the white part of the leek into small pieces, pour 2 liters of fish broth, cook for 30 minutes, rub through a sieve, adding 150 ml of heavy cream.

Step 4

Cut 400 g of salmon fillet into small cubes, pour over soup, warm up. Serve with garlic cream.