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Salmon soup with garlic cream
How to cook Salmon soup with garlic cream
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.
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