Creamy salmon soup

Method

1. 01

   It is better to use the so-called "waste" consisting of the head, ridge, fins of cut fish, or what is at hand of all the listed. They will give the necessary decoction and saturation of the whole soup, the soup will taste better. At the end, cream is added, their amount can vary according to your taste.

2. 02

   I had a ridge with a small fin after cutting the fish, and I made the delicious soup.

3. 03

   I put it in a pot, poured it with cold water and put it to boil for 30 minutes. The longer it is cooked, the more saturated the taste will be.

4. 04

   When the broth is ready, pull all the bones out of the broth.

5. 05

   Free the flesh of the fish from the bones.

6. 06

   Send to the pan first sliced fairly fine potatoes. Sprinkle, pepper, put the bay leaf.

7. 07

   Then the carrots with the onions.

8. 08

   Boil for 15 minutes. Then add the flesh of the fish.

9. 09

   When the soup is fully ready, pour a small stream of cream into it. Cream must be heated in a separate small bucket, and pour into the soup hot! It's important! If you pour the cream cold, then the whole soup will curl up and milk flakes will appear in the soup. After adding cream, cook the soup for no more than 10 minutes.

10. 10

    When the soup is ready, pull out and throw out the bay leaf. Try again for salt and can be poured on plates. You can add finely sliced greens to the plate. Very good dill.