Ingrediente:

·       200 grame file de somon, taiat cuburi;

·       2 cartofi medii, curatati si taiati cuburi;

·       1 morcov mic, taiat rondele subtiri

·       1/2 ceapa mica, tocata fin;

·       1 fir mic de praz, taiat rondele;

·       1/2 lingurita unt;

·       500 mL apa;

·       100 mL smantana pentru gatit (30-35% grasime);

·       1 foaie de dafin;

·       3-5 boabe de piper negru;

·       1/4 lingurita sare;

·       un varf de lingurita pudra de usturoi;

·       1 lingura marar proaspat, tocat fin;

·       1 lingurita coaja de lamaie rasa (optional).

Portii: 2

Timp de preparare: 40 minute

Mod de preparare:

Spala si curata legumele. Taie cartofii in cuburi, morcovul in rondele subtiri si prazul in felii. Toc ceapa fin. Intr-o oala, topeste untul si caleste prazul si ceapa timp de 3 minute, pana devin moi si usor translucide.

Adauga morcovul si cartofii, amesteca bine si mai lasa 2 minute pe foc. Toarna apa, adauga foaia de dafin, boabele de piper si un praf de sare. Fierbe la foc mic timp de 20 de minute, pana cand cartofii sunt aproape fierti.

Adauga cuburile de somon si fierbe-le la foc mic timp de 10 minute, pana devin fragede. Toarna smantana pentru gatit, amesteca usor si mai lasa 3 minute pe foc, fara sa dea in clocot. Adauga un varf de lingurita de pudra de usturoi si mararul tocat.

Opreste focul si serveste supa calda, decorata cu marar proaspat si un strop de coaja de lamaie rasa.

Bon appétit!

Ingredients:

·   200 g salmon fillet, cut into cubes;

·   2 medium potatoes, peeled and diced;

·   1 small carrot, sliced thinly;

·   1/2 small onion, finely chopped;

·   1 small leek, sliced into rounds;

·   1/2 teaspoon butter;

·   500 mL water;

·   100 mL cooking cream (30-35% fat);

·   1 bay leaf;

·   3-5 black peppercorns;

·   1/4 teaspoon salt;

·   a pinch of garlic powder;

·   1 tablespoon fresh dill, finely chopped;

·   1 teaspoon grated lemon zest (optional).

Servings: 2

Preparation time: 40 minutes

Method of preparation:

Wash and clean the vegetables. Dice the potatoes, slice the carrot into thin rounds, and cut the leek into rings. Finely chop the onion. In a pot, melt the butter and sauté the leek and onion for 3 minutes, until soft and slightly translucent. Add the carrot and potatoes, mix well, and let them cook for 2 more minutes. Pour in the water, add the bay leaf, black peppercorns, and a pinch of salt. Simmer over low heat for 20 minutes, until the potatoes are almost tender.

Add the salmon cubes and simmer on low heat for 10 minutes, until the fish is soft and cooked through. Pour in the cooking cream, stir gently, and let it cook for 3 more minutes without boiling. Add a pinch of garlic powder and the chopped dill. Turn off the heat and serve the soup warm, garnished with fresh dill and a touch of grated lemon zest.

Bon appétit!