Salmon Soup

How to prepare salmon soup

1. Cut the salmon into larger cubes (I like to add it to the soup without skin). Season with salt and leave at room temperature until needed.
2. Blend in a blender the diced onion, 1/2 diced pepper, garlic, and tomatoes until you have a paste.
3. In a wider pot (28 cm diameter), heat the oil and add the vegetable paste from above. Sauté, stirring frequently, until the water evaporates, a little over 5 minutes. It should look dry and start to caramelize on the edges.
4. Add the remaining vegetables (diced potatoes, rest of the diced pepper, sliced celery, sliced fennel) and cover with 3 cups of water. Add salt to taste, grind plenty of black pepper, and add chili if you want a spicy soup. Bring to a boil, cover, and simmer for 30 minutes (check a piece of pepper, celery, and fennel to make sure they're cooked after this time—if not, leave a bit longer).
5. Arrange the salmon pieces in the pot across the entire surface, then shake the pot so they settle into the soup. Bring to a boil, cover, and cook briefly, about 2 minutes, until the salmon has changed color all over.
7. In a bowl, mix the sour cream with the chopped fennel fronds, then add 3 ladles of soup in a thin stream.
8. Remove the pot from heat and when it stops bubbling, add the sour cream mixture in a thin stream, stirring into the soup and shaking the pan so the cream doesn't curdle. After adding it all, adjust the soup for salt. Cover and let sit for 10 minutes—the salmon will cook through completely.
9. Serve the soup with toasted bread.

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