California-Style Salmon Soup

Ingredients

• 1 stalk Celery
• 1 stalk leek
• 2 shallots
• 1 piece fresh ginger (≈1.5 cm)
• 1 bay leaf
• Salt
• Pepper (freshly ground)
• 200 g passata tomatoes (canned)
• 1 tsp coriander (ground)
• 1 pinch freshly grated nutmeg
• 1 pinch Cinnamon powder
• 1 Lime (juice)
• 100 ml whipping cream
• 350 g salmon fillet (skinless)
• 2 tbsp chives sprigs
• dill (for garnish)

Instructions

1. 1.

   Wash the celery, slice thinly and add to a pot. Clean the leek, dice finely and add. Peel the shallots, finely dice and add. Peel the ginger and grate over the vegetables. Add about 1 l water, drop in the bay leaf and bring to boil. Simmer for ~30 min, then strain the broth through a sieve, reserve it, and set aside. Press the vegetable mixture through the sieve. Season with salt and pepper. Reheat the broth, stir in the passata tomatoes and season with coriander, nutmeg, cinnamon and lime juice.

2. 2.

   Whisk in the cream and let the soup simmer on low for about 6 min. Meanwhile rinse the salmon fillets cold, pat dry and cut into ~1 cm cubes. Wash and shake off the chives and dill. Add the salmon and chives to the soup and let infuse for 2‑3 min. Season with salt and pepper and serve garnished with dill.