cheese soup with salmon, celery root and cardamom.

Cheese soup with salmon, celery root and cardamom.
2.5L of water
900g trout / salmon
800g cream cheese
150g celeriac
450g potatoes
120g leeks (white part)
15pcs cardamom
1st.l. salt
2st.l. olive oil
2ch.l. lemon juice or white wine vinegar
black pepper

Celery cleaned, cut into thin cubes and mix with lemon juice / vinegar. Peel the potatoes and cut into large cubes of about 1.5cm. Leek cut into thin half-rings.

The water supply to boil. At this time, fry in olive oil in a first queue to half the celery, leeks then a couple of minutes without giving him reddening and dark.

Curds cut into small pieces and place in boiling water with salt. The fire reduced to low and stir, wait for the dissolution of cheese. If there is some number of pieces, it is not scary. They disperse on during cooking.

Put the potatoes, celery and onions. Crush the cardamom grains and put the vegetables (preferably in gauze bag, or mantle for the broth, as when applying it must be removed).

Cooking with the lid ajar until cooked vegetables. At this time, to cut the fish. The resulting fillet cut into cubes of about 2cm. Increase the heat to medium, lay the fish into the soup and cook for a few minutes. Remove from heat.

Before serving, season with black pepper.

сырный суп с лосос

Bon Appetit!

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2 комментария to “cheese soup with salmon, celery root and cardamom.”

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