Recipe (english)

Zucchini soup with salmon

Zucchini soup with salmon
Quantity Ingredient
300 g Courgette
1 Onions
20 g Butter
0,1 l White Wine
0,5 l Vegetable broth
200 g Salmon
1 tsp Maize Germ Oil
Pepper & Salt
1 tbsp Dill

Zucchini soup with salmon tastes particularly aromatic with fresh salmon from the fishmonger. For the zucchini soup with salmon wash a zucchini, dry and grate coarsely. Cut a small onion into fine cubes. In a saucepan let out half the butter. Add zucchini and onions and fry until translucent. Deglaze with dry white wine and add vegetable stock. Bring the zucchini soup to the boil once. Reduce the temperature and cook the zucchini soup for about 10 minutes. Remove the salmon from the skin and cut into small cubes. Heat the remaining butter in a pan together with corn oil. This way the butter can be heated higher and does not burn so quickly. Sauté the salmon briefly at high temperature all around. Reduce the temperature and cook the salmon for about 3-4 minutes. Season salmon with pepper and salt and spread on deep plates. Pour the zucchini soup into the plates. Finely chop the dill and sprinkle over the courgette soup with salmon shortly before serving.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
465 kcal
14 g
25 g
29 g

(C)opyright by Marions Kochbuch