Creamy Seafood Soup (Printable Version)
An elegant bisque featuring smoked salmon, fresh vegetables, and herbs in a smooth, creamy broth.
# Ingredients:
→ Seafood
01 -
150 grams hot-smoked salmon, chopped
02 -
100 grams fresh salmon, diced
→ Vegetables
03 -
1 leek, cleaned and sliced
04 -
100 grams button mushrooms, sliced
05 -
1 small onion, finely chopped
06 -
1 celery stalk, finely chopped
→ Liquids and Dairy
07 -
30 grams unsalted butter
08 -
15 grams all-purpose flour
09 -
500 milliliters fish stock
10 -
100 milliliters clam juice
11 -
200 milliliters heavy cream
→ Herbs and Seasonings
12 -
1 teaspoon fresh dill, chopped
13 -
1 tablespoon fresh chives, finely chopped
14 -
Pinch of cayenne pepper (optional)
15 -
Salt and freshly ground black pepper to taste
# Steps:
01 -
Melt the butter in a large soup pot over medium heat. Add the leek, onion, celery, and mushrooms. Cook gently for about 10 minutes until softened and fragrant.
02 -
Sprinkle the flour over the softened vegetables and cook, stirring constantly, for 1–2 minutes to form a roux. Gradually pour in the fish stock and clam juice, stirring to combine and thicken.
03 -
Using an immersion blender, purée the soup until smooth and velvety, or blend in batches using a countertop blender.
04 -
Return the blended soup to the pot over low heat. Stir in the heavy cream and gently fold in the cubed fresh salmon and chopped smoked salmon. Warm through without boiling.
05 -
Add chopped dill, chives, and a pinch of cayenne if desired. Season with salt and black pepper to taste. Stir gently and remove from heat.
# Notes:
01 -
Use hot-smoked salmon for a richer, smokier flavor. Avoid boiling the soup after adding cream to prevent curdling. Taste and adjust seasoning at the end for balanced saltiness.
02 -
Leftovers keep well refrigerated for up to three days. Reheat gently, stirring frequently.