Author Topic: Crema de salmon ahumado (Cream of smoked salmon soup)  (Read 2934 times)

Offline JuliaBalbilla

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Crema de salmon ahumado (Cream of smoked salmon soup)
« on: June 10, 2012, 05:01:41 pm »
Name of Recipe:  Crema de salmon ahumado (Cream of smoked salmon soup) – not tested

Serves:  6

For the broth
250g prawns [The recipe calls for prawns that are suitable for cooking with rice.  Have never heard of these before, but if you go onto your browser and type in ‘gambas arroceras’, you should come up with pictures of them.]
500g water

For the sofrito
30g butter
40g extra virgin olive oil
100g carrots
150g leeks, white parts only
100g mushrooms
1 large clove garlic

For the rest
300g single cream
100g smoked salmon, chopped using scissors
The bodies of the reserved prawns
Pepper, to taste

Peel the prawns, reserve the bodies and put the water in the  *:  with the heads and shells of the prawns 5 minutes / 100° / Speed 3˝
Strain through a fine sieve and reserve the liquid
Thoroughly wash the bowl and lid
Put in all of the sofrito ingredients into the  *: 8 seconds / Speed 5, then 10 minutes / Temp. Varoma / Speed 3˝
Add the reserved broth 1 minute / Speed 7
Incorporate the cream, salt and pepper 20 minutes / 100° / Speed 2
A few minutes before the end of the cooking time, add the prawns and the chopped salmon and mix 20 seconds / Speed 3 [then carry on cooking]

Tips/Hints:  You can use other smoked fish to your liking (trout, halibut, cod, eel etc.)

 Origin:  This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.

Rosemary from Bournemouth formerly Gloucestershire