Fish soup with cream: recipes for creamy creamy soup, cooking in Norwegian

Useful tips and cooking tips

Fish soup with cream is not stored for a long time, so it is recommended to cook it in exactly the amount needed for a tasty lunch,
Oddly enough, you can also use canned fish, for example, tuna in its own juice. In this case, only fish is added to the soup without the juice contained in the jar,
The cream is not only drained gradually, but also added directly, at the very end of cooking,
Well, and finally, I would like to note that there are a lot of options for preparing the dish, so you can always choose a recipe and simply and very quickly prepare the first dish to feed your family deliciously.

Finnish fish soup with smoked salmon

Smell is an integral part of cooking, which can completely change a dish that may already be familiar to you. This is exactly what will happen if you add smoked salmon before the Finnish soup!

Ingredients:

Milk or light cream - 1 cup
Fresh gutted salmon weighing approximately 1.5 kg – 1 pc.
Hot smoked salmon – 200 g
Potatoes – 4 pcs.
Carrot – 1 pc.
Celery root – 1 pc.
Fennel – 1 pc.
Medium leek (white part only) - 2
Flour – 1 tbsp. l.
Medium bunch of dill

Preparation:

Cut off the inedible parts of fresh salmon, add 1.5 liters of water, bring to a boil and cook for 20–30 minutes. Strain the finished broth. Cut the fish into fillets into 8 pieces. Cut smoked meat into strips. Also cut carrots, potatoes, celery and fennel. Cut the onion into rings. Place the broth over medium heat and bring to a boil. Place carrots and celery into the broth, after 10 minutes add potatoes and fennel, after another 5 minutes. - onion. When the soup is ready, add raw and smoked salmon and cook for 2-3 minutes. At the very end, add milk mixed with flour and chopped dill. Bring to a boil, remove from heat.

Cooking options

The first thing to note is that for this dish, the broth is first boiled from the head, tail and remains of the fish from which the fillet has been cut. Then the broth is carefully filtered.

In this case, root vegetables are not sauteed in vegetable oil, but are placed raw in the broth, according to the principle of preparing fish soup. Add fresh (peeled) tomatoes, replace potatoes with celery root, use not only fresh dill and parsley, but also dried herbs, aromatic spices and seasonings according to taste preferences. The finished soup is poured into plates and served hot, or it can be crushed using an immersion blender and served with croutons in the form of a puree soup.

Fish soup puree

Creamy fish soup is a very simple and delicate soup that we will prepare from red fish, carrots, potatoes, onions and cream. This soup is perfect for those on a diet, as well as for children.

Ingredients:

Piece of red fish – 250 grams
Potatoes – 3 pieces
Water – 1 Liter
Carrots – 1 piece
Onion – 1 piece
Sea salt - 1 teaspoon
Cream - 150-200 Milliliters

Number of servings: 4

How to cook “Fish soup-puree”

Place a piece of red fish in a pan and fill it with water. Bring to a boil and cook for a few minutes. Peel the potatoes. Cut into strips. We also chop the carrots. Chop the onion. We take the fish out of the pan. Remove the peel and bones. Grind the fillet. Strain the fish broth. Salt and pepper. Put potatoes, onions, carrots in it and bring to a boil, then reduce the heat. As soon as the potatoes are cooked, grind everything with a blender and pour in the cream. Cook for a little while, stirring constantly. Pour the finished soup into bowls and serve. Bon appetit!

Fish soup with cream and shrimp

To prepare you will need:

230 gr. red fish fillet,
150 gr. any shrimp,
600 gr. fish soup set,
2–3 large potatoes,
1 small carrot
65 gr. butter,
2–3 sprigs of celery,
1 onion,
a little dill and parsley,
seasonings, salt and black pepper.

Preparation

If you are lucky enough to buy shrimp in the shell, then you should not throw it away. Peel the shrimp and cook along with the fish soup set. Watch the broth carefully; after boiling, a lot of foam will appear on the surface; it must be carefully removed so that flakes do not float in the finished dish.

After the broth boils and foam stops appearing on the surface, the heat must be reduced to medium and simmer for about half an hour. The finished broth must be strained into a clean saucepan.

To decorate each serving, you can fry a few shrimp in butter.

Peel the onion and cut it into small cubes. The carrots also need to be washed and peeled, and grated on a coarse grater. Chop the celery stalk into small cubes.

Lohikeitto - classic Finnish soup

Aromatic, rich and incredibly tender soup will perfectly complement the daily menu.

Ingredients for broth:

Onion - 1 pc.
Laurel leaf — — 2 pcs.
Water - 2 l
Black peppercorns - 5 pcs.
Fish soup set

For the soup:

Salmon fillet – 500 g
Pepper
Onion - 1 pc.
Heavy cream - 300 ml.
Potatoes - 5 pcs.
Butter - 1 tbsp.
Dill - 1 bunch
Flour - 2 tbsp.
Salt

Preparation:

Prepare the broth.

To do this, place the spices and fish mixture in a pan, add water and boil for a quarter of an hour after boiling.

Strain the finished broth, remove the fish and separate it into fillets - it will be useful for soup.

Place the strained broth on the stove and boil. Pour diced peeled potatoes into the boiling broth.

Cook the vegetable until softened, then add the diced onion.

Add the salmon fillet, disassembled into fibers, after mashing half the potatoes with a potato masher.

Dilute the flour in the cream and pour the ingredient into the soup five minutes after the fish.

After 5 minutes, add chopped dill, butter and spices.

Let the Finnish soup brew, then serve.

With rice

To prepare you will need:

600 gr. cod,
250 gr. red fish,
1 small sweet onion,
100 ml homemade cream,
a handful of round rice,
1 carrot,
a small piece of butter,
salt and black pepper,
fresh greens,
spices and seasonings.

Preparation

Prepare the cod for heat treatment: peel the scales, gut them, cut off the tail, fins and remove the head. Remove the fillet from the ridge and set aside. And put the bones with the head (the gills must be removed from it) and fins to cook.

Don't forget to serve fresh and crispy bread with your dish.

Strain the finished broth into a clean saucepan and add well-washed rice. Place the broth on the stove, turning on medium heat.

Advice! Instead of short-grain rice, you can use steamed rice; it does not need to be soaked, it cooks faster and does not boil in the broth, turning the first dish into porridge.

Meanwhile, peel and chop the onions and carrots, fry them in butter, first until soft and then golden. As soon as the rice is almost ready, add fried vegetables to the soup, cod fillet and red fish cut into portions. Let it boil, pour in the cream, stir.

Now you need to add salt and spices to taste, simmer the soup for a few minutes over low heat and add fresh herbs at the very end. Pour the finished creamy fish and rice soup into bowls and add a little freshly ground black pepper for taste and aroma.

Norwegian salmon soup

Consider an unusual recipe for creamy salmon soup. You will need:

370 g salmon fillet;
500 ml water;
150 g carrots;
300 g tomatoes;
500 g potatoes;
100 g leeks;
greens (to taste);
3 tbsp. l. lean oil;
500 ml cream 20%.

Cooking process:

Chop the onion and finely grate the carrots.
Peel the potatoes, remove the skins from the tomatoes and cut into tiny cubes along with the salmon.
Pour a little vegetable oil into the bottom of the pan, fry the carrots, onions and tomatoes in it.
Then pour water into the pan and boil.
Add potatoes, spices and salt, cook for 7 minutes.
Then place the salmon in the pan, slowly pour in the cream and cook until the potatoes are ready.

Pour the soup into bowls, garnish with fresh herbs and serve.

Chowder with cod and vegetables

To prepare you will need:

500 gr. cod fillet,
a handful of corn (canned or frozen)
a bunch of green onions,
3 pieces of raw smoked bacon,
2 potatoes,
2–3 cloves of garlic,
1–2 spoons of wheat flour,
1 liter of fish broth,
150 ml heavy cream,
sprig of fresh thyme,
a little salt and black pepper.

Preparation

To prepare this dish, you need to place bacon slices in a hot dry frying pan, fry until crisp, transfer to paper napkins, cool and break into small pieces.

When serving, sprinkle the dish with chopped dill to highlight the taste of the soup.

In the same frying pan, fry coarsely chopped garlic, add flour and heat, stirring constantly. Place chopped potatoes and thin half rings of onions and carrots, fry garlic and flour into a saucepan, pour in the broth and place over medium heat.

Bring to a boil, mix thoroughly, add large cubes of cod, salt and season with spices. Add corn, boil the soup for 7 minutes, add cream and bring to a boil, add fresh herbs. Remove the soup from the heat, stir and cover with a lid. The stew will infuse in 10–12 minutes. When serving bowls of soup to the table, you should garnish it with crispy bacon crumbles.

Salmon steak and zucchini

Ingredients:

For a dish for 4 people

Salmon – 880 g
Olive oil – 40 g
Fresh mint – 20 g
Zucchini – 370 g
Olive oil – 40 g
Garlic – 15 g
Ground black pepper - 4 g
Sea salt - 20 g
Fresh cherry tomatoes – 120 g

Preparation:

Cut the zucchini into circles or slices 3 mm thick.
Pour olive oil into a frying pan and quickly fry the chopped garlic in it, then add the zucchini and fry until golden on both sides. Fillet the salmon with the skin on, season with salt and pepper, drizzle with olive oil and grill on both sides. Then cover the fillet with mint leaves, place in the pan on a sheet of parchment and bake in the oven for 6-7 minutes at 180 C. Grill the cherry tomatoes. Place the salmon fillet on a bed of zucchini, garnish with a mint leaf and grilled cherry tomatoes.

Chef's comment:

The fish should be at room temperature and fried on the skin side, previously peeled of scales.
Fry on parchment paper in olive oil. And here it is important not to overcook the steak - as soon as the skin turns golden, turn it over and fry the steak on each side for 1.5 minutes. After removing the zucchini from the heat, add freshly chopped mint. We do not heat-treat the mint and add it at the very end before serving the dish.