Creamy tomato soup with salmon

0

The highlight of this dish is the creamy tomato broth with the addition of a small amount of parmesan. It's worth a try, it's very tasty!

Ingredients:

• Large potatoes – 4 pcs.
• Medium carrot – 1 pc.
• Onion – 1 pc.
• Garlic – 1 clove
• Water – 2000 ml
• Salt – to taste
• Butter – 2 tbsp. spoons
• Chopped tomatoes in their own juice – 400 g
• Heat cream – 300 ml
• Salmon fillet – 450 g
• Grated parmesan – 3 tbsp. spoons
• Ground black pepper – to taste
• Greens – to taste

Preparation

1. Cut the potatoes into cubes. Cut the carrots in the same way or grate them on a large grater. Finely chop the onion. Chop the garlic.
2. Boil the water. Add salt, add the potatoes and cook for 15-20 minutes over low heat until the potatoes are soft.
3. Meanwhile, melt the oil in a frying pan. Lightly fry the onion, add the carrots and cook for another 1-2 minutes.
4. Add the garlic and tomatoes to the pan along with the brine. Simmer together for a couple of minutes.
5. Instead of canned tomatoes, you can use fresh, peeled tomatoes (to make it easier to peel, pour hot boiling water over them) and cut into pieces.
6. Add the roast to the finished potatoes, pour in the cream and bring to a boil.
7. Cut the fish into pieces about 2 cm. Lower them into the boiling broth along with the parmesan. Bring to a boil again.
8. Season with salt and pepper. When serving, sprinkle the soup with chopped herbs.

If the carrots were cut into cubes, at the end of cooking, make sure that they have become soft. If necessary, boil the soup longer.