Salmon celery soup

Salmon celery soup

Based on 7 ratings

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
400 g salmon fillet
500 g celery root
onions
2 cloves garlic
350 g potatoes
1 tbsp olive oil
700 ml chicken broth
250 ml cream
4 tbsp horseradish
1 tbsp lemon juice
salt
pepper
bread for serving
chives for serving
horseradish for serving
pumpkin seed oil for serving
Metric
Imperial

Utensils

  • immersion blender
  • peeler
  • pot
  • cooking spoon
  • cutting board
  • knife

Nutrition per serving

Cal
642
Protein
34g
Fat
44g
Carb
27g

Step 1/4

Peel and roughly chop onion, garlic, potatoes, and celery root.
  • 2 onions
  • 2 cloves garlic
  • 350 potatoes
  • 500 celery root
  • peeler
  • cutting board
  • knife

Peel and roughly chop onion, garlic, potatoes, and celery root.

Step 2/4

Heat some olive oil in a pot, add vegetables to the pot and sauté vegetables. Deglaze with chicken broth, add cream and let simmer, covered, for approx. 15 min.
  • 1 tbsp olive oil
  • 700 ml chicken broth
  • 250 ml cream
  • pot
  • cooking spoon

Heat some olive oil in a pot, add vegetables to the pot and sauté vegetables. Deglaze with chicken broth, add cream and let simmer, covered, for approx. 15 min.

Step 3/4

Chop salmon fillet. Season with salt, pepper, and lemon juice. Purée soup until smooth, add horseradish, and season with salt and pepper to taste.
  • 400 salmon fillet
  • 4 tbsp horseradish
  • 1 tbsp lemon juice
  • salt
  • pepper
  • immersion blender

Chop salmon fillet. Season with salt, pepper, and lemon juice. Purée soup until smooth, add horseradish, and season with salt and pepper to taste.

Step 4/4

Add salmon fillet to the soup and slightly heat until salmon is cooked through. Serve soup with a slice of bread and garnish with chives, more horseradish, and pumpkin seed oil.
  • bread for serving
  • chives for serving
  • horseradish for serving
  • pumpkin seed oil for serving

Add salmon fillet to the soup and slightly heat until salmon is cooked through. Serve soup with a slice of bread and garnish with chives, more horseradish, and pumpkin seed oil.