Salmon cream potato soup - delicious French soup(san wen yu nai you tu dou tang mei wei fa shi nong tang )

Salmon cream potato soup - delicious French soup

Introduction:

"It's snowing outside again. What can warm your heart and stomach and stimulate your taste buds more than a bowl of hot and thick fresh fish cream soup?"

Production steps:

Step 1: cut salmon into small pieces and marinate with salt, black pepper and lemon juice for a while

Step 2: cut the potatoes into small pieces, wash off the starch, dice the onion and a little broccoli

Step 3: heat the olive oil in the pan, add diced onion and stir fry until fragrant

Step 4: add the potatoes and stir fry until the surface is slightly transparent

Step 5: add water until the potatoes have just passed, and add 1 / 3 of the soup

Step 6: bring to a boil over high heat, turn to medium heat and cover the pan until the soup is less and the potatoes are almost cooked

Step 7: add the salted salmon and cook over high heat until the salmon changes color

Step 8: add 100ml light cream and bring to a boil

Step 9: add a little black pepper and salt to taste

Step 10: Sprinkle dried basil, rosemary, parsley, etc. on top of blanched broccoli

Materials required:

Salmon: About 110g

Potatoes: 1

Onion: 1 / 2

Light cream: 100ml

Broccoli: moderate

Nongtangbao: 1 / 3

Lemon juice: right amount

Salt: right amount

Black pepper: moderate

Basil leaves: moderate

Rosemary: moderate

Parsley: moderate

Note: I use cream mushroom soup, which has small pieces of mushrooms. If it is pure cream, you can add two mushrooms, taste more authentic.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: milk flavor

Chinese PinYin : San Wen Yu Nai You Tu Dou Tang Mei Wei Fa Shi Nong Tang