How can I make creamy salmon soup with saffron?
Salmon soup (laxsoppa) is one of the most popular dishes in Northern Europe and Sweden. Some of the Swedish people consider this soup as a delicious goody in autumn afternoons. Because they believe that the saffron salmon soup is tasty in this season. Of course, in other seasons, salmon soup has its advocates. These people either make the soup themselves or decide to go to restaurants. Since the cream salmon soup has prawn, potato, slices of bread, cream, and salmon fillets, with high nutritious values, some people believe that this soup can be cooked as a main meal.
Autumn is coming. If you like to test this delicious soup in autumn, we recommend you bookmark the recipe, which we’ve written in this article, in your browser for an easy access in future:
Ingredients to making Salmon soup
- 260g salmon
- 1 fish stock
- 250g cold water prawns
- 1/8 tsp saffron strands
- 500g new potatoes
- 1 onion
- one celery stick
- 1 leek
- one small bulb fennel
- 4 cloves garlic
- 2 tomatoes
- 1 tbsp tomato purée
- 30g butter
- 1 tbsp olive oil
- 3 slices sourdough bread
- 150ml white wine
- One 75ml double cream
- 2 tbsp fresh dill
- 3 tbsp sour cream
How to make laxsoppa (salmon soup)?
Preparing the ingredients
- Remove skin from salmon. Then, cut it into 2cm pieces.
- Cut the sourdough bread into cubes.
- Rift the tomatoes and new potatoes into rectangle pieces.
- Cut the onions into small pieces. Crush the garlic cloves completely.
- Cut the leek, celery stick, and onion.
- Boil the fish stock in 650ml hot water.
- Brew the saffron strands, that have been powdered, in hot water.
If preparing saffron powder is difficult for you, don’t worry. You can buy saffron powder from our website.
Put a large saucepan on the stove, and heat the butter until it melts. Add the onion, leek, celery and fennel and cook over a medium/low heat for 10-15 minutes, until they are completely soft.
Place the pieces of bread on a pan, add olive oil, and bake them for 10-15 minutes until they become golden brown.
Add wine, cold water fish, and potatoes. Let them cook for 15-20 minutes. Then add salmon and prawn, and cook for a further 5 minutes.
Add water including fish stock on a medium heat for 30-45 minutes.
When you fell the soup is getting ready, and the pieces of fish and prawn are cooked, turn off the stove.
After a couple of minutes, stir through the cream and dill.
Laxsoppa is ready. Serve the soup, and garnish it with sour cream and dill.
Pay attention about the saffron. The quality of saffron is effective on the soup taste. Saffron strands and powders of Roda Guldet are organic and high-quality.
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