Cream of Salmon Soup

Name: Cream of Salmon Soup
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 1 sheet frozen puff pastry, thawed; 1 egg yolk, beaten; 1 tablespoon sesame seeds; 1.5 tablespoons butter; 1 onion, diced; 18 ounces salmon fillets, diced; 1 tablespoon tomato paste; 2.5 cups fish stock; 0.5 cup dry white wine; 1 tablespoon cornstarch; 1.25 cups heavy whipping cream; 1 pinch saffron; salt and freshly ground white pepper to taste; 3 teaspoons chopped fresh dill

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Guests always compliment me when they taste this rich and creamy salmon soup. For special occasions, I make puff pastry triangles for dipping into the soup, but you can serve it without them.

Recipe by donfredo

Updated on August 22, 2022

Prep Time:

20 mins

Cook Time:

50 mins

Total Time:

1 hrs 10 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

Puff Pastry Triangles:

1 sheet frozen puff pastry, thawed
1 egg yolk, beaten
1 tablespoon sesame seeds

Salmon Soup:

1 ½ tablespoons butter
1 onion, diced
18 ounces salmon fillets, diced
1 tablespoon tomato paste
2 ½ cups fish stock
½ cup dry white wine
1 tablespoon cornstarch
1 ¼ cups heavy whipping cream
1 pinch saffron
salt and freshly ground white pepper to taste
3 teaspoons chopped fresh dill

Directions

Preheat the oven to 400 degrees F (200 degrees C).
Lay puff pastry on a lightly floured surface and roll out with a rolling pin. Brush with egg yolk. Sprinkle with sesame seeds and press in firmly. Cut puff pastry first into squares, then into triangles, and place on a baking sheet.
Bake in the preheated oven until triangles are puffed up and golden brown, about 15 minutes.
Meanwhile, melt butter in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add salmon and cook for 5 minutes. Stir in tomato paste and cook for 1 minute. Pour in fish stock and white wine. Bring to a boil, reduce heat, and simmer for 15 minutes.
Stir cornstarch and a little bit of water into a paste. Add to soup and bring to a boil. Cook until soup thickens, about 5 minutes. Puree soup with an immersion blender until smooth. Stir in cream and saffron. Season with salt and pepper.
Garnish soup with dill and serve with puff pastry triangles.

Nutrition Facts (per serving)

583	Calories
42g	Fat
26g	Carbs
23g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 583
% Daily Value *
Total Fat 42g	53%
Saturated Fat 18g	92%
Cholesterol 146mg	49%
Sodium 544mg	24%
Total Carbohydrate 26g	10%
Dietary Fiber 2g	6%
Total Sugars 3g
Protein 23g
Vitamin C 5mg	25%
Calcium 127mg	10%
Iron 2mg	12%
Potassium 548mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.