Cream of Zucchini Soup with Steamed Salmon


Rating: 3.79 / 5.00 (28 Votes)


Total time: 15 min

Servings: 6.0 (servings)

Ingredients:













For the insert:




Instructions:

For the cream of zucchini soup, put the zucchini coarsely diced, potato a little finer diced in an unperforated cooking bowl. Add the chopped garlic. Fill up with water, add soup seasoning, salt and pepper. Place the cooking tray in the steamer. In pressureless steamer: temperature setting: 100° C. Cooking time: 10 min. In pressure steamer: temperature setting: 120° C. Cooking time: 6 min. In pressure steamer, be sure to use a high bowl (preferably a 7-liter bowl) so that soup does not boil over. After cooking time, puree soup, season again if necessary, add some whipped cream, crème fraiche and dill. Immediately before serving, fold some whipped cream into the soup. Garnish: let salmon pieces thaw. Rinse under running water and pat dry with kitchen paper. Place in a greased, perforated cooking dish and cook at 85°C for 6 minutes. Pick apart a little with a fork and add to the soup as a chowder. Sprinkle the cream of zucchini soup with some dill and serve.

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