Crema de salmón (TM): Difference between revisions
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| 1 [[Clove|clove]] [[Garlic|garlic]], peeled | | 1 [[Clove|clove]] [[Garlic|garlic]], peeled | ||
| 1 [[Fish stock|fish stock]] cube | | 1 [[Fish stock|fish stock]] cube | ||
| [[Ground]] [[ | | [[Ground]] [[single cream]] | ||
| 200g [[Salmon|salmon]], cut into 4 pieces | | 200g [[Salmon|salmon]], cut into 4 pieces | ||
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Revision as of 14:22, 14 July 2016
| Crema de salmón (TM) | |
|---|---|
_Thermomix_TM5.jpg) |
| The new Thermomix TM5 (2014) | |
| Servings: | Serves 4 |
| Ready in: | 35 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 25 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 22nd October 2012 |
Cream of salmon soup, a Spanish recipe for Thermomix.
For the fish stock
Ingredients
Create a printable shopping list for this recipe's recipeIngredient
- 125g prawns
- 300g water
Other ingredients
- 3 leeks
- 2 large carrots
- 2 heaped tablespoons butter
- 50g olive oil
- 1 clove garlic, peeled
- 1 fish stock cube
- Ground single cream
- 200g salmon, cut into 4 pieces
To decorate
- 4 thin slices smoked salmon
- 1 courgette
Method
- Peel the prawns, reserving the shells and heads.
- To make the stock add the shells and heads to the bowl 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 bowl.
- Add all the vegetables 3 minutes / 100° / Speed 4.
- Push the ingredients down from the inside of the bowl with the spatula.
- Nest, 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'.
Recipe source
- Translated from a recipe in Cocina española con Thermomix (Susaeta Ediciones).
Chef's notes
To make courgette leaves, see here.
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