Chowder with salmon and vegetables

soups 542 Last Update: Jul 25, 2021 Created: Jul 25, 2021 0 0 0

4 slices bacon, diced 6 shallots, diced 1/3 tbsp. chopped fresh dill 3 medium potato tubers, peeled and diced 6 pcs. medium carrots, cut into cubes 300 gr. fresh or frozen porcini mushrooms, cut into slices 300 gr. Brussels sprouts, cut in half (if the heads are large, cut into quarters) 2 egg yolks 1 tbsp. low-fat cream (10% fat) 3 tbsp. l. dry white wine or fresh lemon juice 350 gr. skinless salmon fillet, cut into large cubes Salt and freshly ground pepper

Fry the bacon in a large saucepan over medium heat until crisp, about 5 minutes. Add shallots, half dill and fry until soft, about 3 minutes.
Add potatoes, carrots, 4 tbsp. water and 1 tsp. salt. Cover and bring to a boil. Cook until the potatoes and carrots are half cooked for about 6 minutes. Add mushrooms, Brussels sprouts and cook until vegetables are tender, about 6 minutes more. Meanwhile, whisk together the egg yolks, cream and wine in a bowl.
Reduce temperature to moderately low, add salmon fillet and cook until tender, 2 to 3 minutes. Then gently stir in the egg mass and cook until the soup thickens a little, 1 - 2 minutes. Season with salt and pepper. Pour soup into bowls and sprinkle with dill.

Chowder with salmon and vegetables

4 slices bacon, diced 6 shallots, diced 1/3 tbsp. chopped fresh dill 3 medium potato tubers, peeled and diced 6 pcs. medium carrots, cut into cubes 300 gr. fresh or frozen porcini mushrooms, cut into slices 300 gr. Brussels sprouts, cut in half (if the heads are large, cut into quarters) 2 egg yolks 1 tbsp. low-fat cream (10% fat) 3 tbsp. l. dry white wine or fresh lemon juice 350 gr. skinless salmon fillet, cut into large cubes Salt and freshly ground pepper

Fry the bacon in a large saucepan over medium heat until crisp, about 5 minutes. Add shallots, half dill and fry until soft, about 3 minutes.
Add potatoes, carrots, 4 tbsp. water and 1 tsp. salt. Cover and bring to a boil. Cook until the potatoes and carrots are half cooked for about 6 minutes. Add mushrooms, Brussels sprouts and cook until vegetables are tender, about 6 minutes more. Meanwhile, whisk together the egg yolks, cream and wine in a bowl.
Reduce temperature to moderately low, add salmon fillet and cook until tender, 2 to 3 minutes. Then gently stir in the egg mass and cook until the soup thickens a little, 1 - 2 minutes. Season with salt and pepper. Pour soup into bowls and sprinkle with dill.