Name of Recipe: Crema de salmón (Cream of salmon soup) – not tested
Comments in square brackets are mine and not in the original recipe.
Tablespoons are European ones, ie, 3 teaspoons
Serves: 4
Ingredients:
For the fish stock125g prawns
300g water
Other ingredients3 leeks
2 large carrots
2 heaped tbsps butter
50g olive oil
1 clove garlic, peeled
1 fish stock cube
Ground cayenne pepper, to taste
400g cream
200g salmon, cut into 4 pieces
To decorate4 thin slices smoked salmon
1 courgette
Preparation:
Peel the prawns, reserving the shells and heads.
To make the stock add the shells and heads to the
pour in the water
6 minutes / 100° / Speed 5.
Strain the stock and reserve.
Wash the leeks, discarding the green parts and divide into pieces along with the peeled carrots.
Put the butter and oil into a clean
.
Add all the vegetables
3 minutes / 100° / Speed 4.
Push the ingredients down from the inside of the
with the spatula.
Next, add the reserved stock, the stock cube and the cayenne
12 minutes /100° / Speed 5.
5 minutes before the machine stops, pour in the cream.
Add the salmon
6 seconds / Speed 4 until it is chopped.
Pour into individual soup bowls and garnish, if you wish, with slices of smoked salmon and courgette ‘leaves’.
Tips/Hints: [To make courgette leaves, see
here.]
Origin: Translated from a recipe in
Cocina española con Thermomix (Susaeta Ediciones).
