Recipe (english)

Wild garlic soup with salmon

Wild garlic soup with salmon

For bear's garlic soup with salmon small salmon dumplings are prepared. Cut salmon into small cubes, mix with egg white and 0.1 litre cream and freeze for 15 minutes in the freezer. Cut the shallot and garlic into fine cubes and sauté in butter. Sprinkle with flour, sweat lightly, deglaze with vegetable stock and stir well. Add 5 tablespoons cream and 5 tablespoons milk. Season the soup with lemon juice, pepper and salt and simmer at medium temperature for 10 minutes. Boil water in a saucepan. Puree the salmon finely and season to taste. Reduce the temperature until the water is no longer boiling. Cut salmon mass with a teaspoon, form into dumplings and leave to simmer in water for 5 minutes. Remove the thicker stems from the wild garlic and cut the leaves into fine strips. Add the wild garlic to the soup and heat briefly. Puree the bear's garlic soup and foam slightly. Using a skimmer, lift the salmon dumplings out of the water and drain. Arrange bear's garlic soup with salmon in small bowls.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
560 kcal
15 g
20 g
44 g

(C)opyright by Marions Kochbuch