Potato Cream Soup with Smoked Salmon Croutons
Simple Recipes Potatoes Fish and Seafood Vegetables Soups and Stews
A new day, a new recipe, and a new ingredient in my kitchen. Horseradish! I wasn't a big fan of horseradish until this year, when I discovered it wasn't the ingredient's fault - it was that it was always prepared with too much vinegar every time I tried it. This summer, I had some sausages with horseradish prepared with sour cream and was enchanted by its taste. Then, when we went to the cabin, Radu picked a horseradish root from the field for me (yes, I get roots instead of flowers 😋) and its smell gave me an incredible craving... I knew my recipes had just gained a new ingredient.
I've talked so much about horseradish, but I shouldn't forget what makes this cream soup truly interesting: smoked salmon croutons!
Ingredients
1 kg potatoes
1 leek
1 onion
2 carrots
1 slice celery (about 50 g)
2 heaping tablespoons prepared horseradish
4 tablespoons oil
salt, pepper
Croutons
150 g smoked salmon
2-3 sprigs of dill
How to prepare potato cream soup with smoked salmon croutons
- Cut the leek and carrots into rounds. Chop the onion. Dice the celery. Sauté all these vegetables in hot oil until soft (about 10 minutes).
- Add the cubed potatoes, salt, pepper, and 4 cups of water.
* I added 10 homemade beef bouillon cubes and filled the rest with water for a more intense flavor. - Cook over medium heat for about 20-30 minutes, until the vegetables are very tender.
- Strain the vegetables, reserving the broth as we'll need it for the next step.
- In a food processor (or with an immersion blender), blend the vegetables until smooth. Add the broth (while blending) until the soup reaches the desired consistency (I added 2 cups of broth). Add the horseradish while mixing.
* Add horseradish gradually, a little at a time, until you achieve the desired taste; the amount depends on the type of horseradish you're using (store-bought, homemade, etc.); I used a store-bought horseradish that was rather mild; the finished soup should have a subtle horseradish flavor that doesn't overpower the potato taste; don't use horseradish preserved in vinegar! - Return the cream soup to the pot and simmer over low heat. Adjust salt to taste. Cook for 5 more minutes.
- Cut the salmon into cubes. Fry in a non-stick pan (without any fat) until golden and slightly crispy. Add the dill and mix well. Remove from heat.
* Prepare the salmon croutons just before serving the soup. - Serve the cream soup topped with smoked salmon croutons.
Cooked vegetables
Soup mixed with horseradish
Salmon croutons
