Ingredients with Measurements:
- 1 pound fresh salmon fillet, skin removed and cut into small pieces
- 1 large cucumber, peeled and chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh dill for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the chopped cucumber and sauté for another 5 minutes.
3. Add the salmon pieces and sauté for 2-3 minutes until lightly browned.
4. Pour in the chicken or vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes until the salmon is cooked through and the cucumber is tender.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Pour the soup back into the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. Heat the soup over low heat until warmed through.
8. Serve hot, garnished with fresh dill.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Protein: 20g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Sodium: 800mg
Substitutions for ingredients:
- Instead of fresh salmon, you can use canned salmon or smoked salmon.
- Instead of heavy cream, you can use coconut milk or almond milk for a dairy-free option.
- You can substitute fresh dill with parsley or cilantro.
Variations:
- Add a tablespoon of lemon juice for a tangy flavor.
- Add a teaspoon of curry powder for a spicy kick.
- Add a cup of cooked rice or quinoa for a heartier soup.
Tips and tricks:
- Use a sharp knife to remove the skin from the salmon fillet.
- To make the soup creamier, add more heavy cream or coconut milk.
- If the soup is too thick, add more broth or water to thin it out.
- For a smoother texture, strain the soup through a fine-mesh sieve before serving.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the soup in individual bowls and garnish with fresh dill.
Garnishes:
Fresh dill, chopped cucumber, or croutons.
Pairings:
Serve with a side of crusty bread or a salad.
Suggested side dishes:
- Mixed green salad with a lemon vinaigrette
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Make sure the salmon is cooked through before pureeing the soup.
- Store the soup in the refrigerator for no more than 3 days.
Food history:
Salmon and cucumber soup is a popular dish in Scandinavian cuisine, particularly in Sweden and Norway.
Flavor profiles:
This soup has a creamy and slightly sweet flavor with a hint of dill.
Serving suggestions:
Serve the soup hot with a side of crusty bread or a salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A