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Spinach purée soup with Norwegian salmon

Spinach purée soup with Norwegian salmon, Prescriptions, Any category, Any kitchen, Norwegian cuisine, Soups, Soup puree

Ingredients portion 4

Norwegian salmon fillet 300 g

Sugar 2 tablespoons

Sea salt 1 tablespoon

Frozen spinach 400 g

Butter 60 g

Leeks 120 g

Chicken broth 800 ml

Potatoes 100 g

Lemon 1 piece

Chicken egg 2 pieces

Cooking instructions 40 minutes

1 Sprinkle Norwegian salmon fillets with a mixture of salt and sugar and bake in foil in an oven at 140 degrees for 15 minutes. Then cool and cut the fillets into pieces with your hands.

2 Sack the eggs and peel them. Bring the chicken stock to the boil. Chop the leeks and fry lightly in butter.

3 Add the leeks, finely chopped peeled potatoes and spinach to the stock. Bring to a gentle simmer until the leeks and potatoes are softened. Blend the soup in the blender until pureed, then strain through a sieve and reheat.

4 Just before serving, add the lemon juice. Pour the soup into warmed plates and serve with half an egg and slices of salmon.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .