| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
Ingredients
- 700 ml Broth (fish house, strong)
- 2 tablespoons Flour
- 20 gram Butter
- 1 pinch Nut nutmeg
- 1 pinch Saffron
- 200 ml Cream
- 3 pieces Egg yolk
- 150 gram Salmon (cold smoked or salted)
- 1/2 bundle Fennel (greens, or dill)
Ingredients
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Instructions
- The most important thing in this soup - a strong fish broth. We strongly recommend to make at home, but in any case not broth cube. Here's my version of the broth: bones, tails, heads, and skins of fish that remain after profiling, this time, and even shrimps, celery, a few slices of leek, carrots, a few stalks of dill or fennel and parsley, black pepper grains, and a glass of dry white wine. Cooked fish broth for about an hour maximum, so it is necessary to Tinker. And the finished broth can be frozen, so it will always be at hand.
- Ok, cream soup. In soup pot fry the flour in butter, flour should remain white, not browned.
- Add a pinch of ground nutmeg and saffron (you can do without saffron, it is only for color) and, constantly stirring whisk, pour into the broth to give the soup to boil over low heat for 10 minutes.
- While the soup is boiling, beat egg yolks with cream. To this mixture, add 4-5 tablespoons of hot soup, stir well. While the soup is boiling, beat egg yolks with cream. To this mixture, add 4-5 tablespoons of hot soup, stir well. Soup remove from heat and stir, pour the cream mixture into the soup. Can would do to let the finished soup through a sieve to remove lumps formed by chance. Check to taste for salt and pepper if the broth was cooked without wine, add a few drops of lemon juice, judge according to your taste.
- Serve soup in plates or cups, each put a piece of salmon and a branch of fennel or dill.
