623 kcal
30 min.
Recipe for Chanterelle soup with salmon
0 reviews
NaN g
623 kcal
1 kcal
623.4
43.8g
36.7g
31.4g
Ingredients (servings):
4
Converted ingredients are going to appear on the shopping list
- Scotch broth6× portion (1500 g)
- Salmon3× piece (300 g)
- Potato240 g
- Chanterelles3.25× handful (195 g)
- Cream 30 %0.5× cup (120 g)
- Onion5× slice (50 g)
- Carrot1× piece (50 g)
- Dill, fresh2.5× teaspoon (7.5 g)
- Butter0.5× tablespoon (6 g)
- Olive oil1× teaspoon (5 g)
- Salt2× pinch (1 g)
- Pepper, black1× pinch (1 g)
How to make Chanterelle soup with salmon
1. Put the chanterelles in a bowl with cold water and rinse thoroughly, changing the water. Drain in a sieve.
2. Glaze the finely chopped onion in olive oil and butter in a large pan. Peel and cut the carrots into half slices, add it to the onion and fry for around 3 minutes stirring frequently.
3. Add the peeled and diced potatoes and stir in. Add the chanterelles, then after a moment pour in the hot broth and bring to the boil. Season with salt and pepper.
4. Boil for around 10 minutes until the vegetables are soft. Finally add the dill and remove the hot soup from the heat.
5. Add the skinned, deboned and diced salmon. Stir together and wait for 2 minutes while the salmon cooks.
6. Pour in the cream, stir and serve with bread for example.
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