Creamy Fish (Salmon) Soup

Malzemeler

• 500g salmon (cleaned)

• 1 onion

• 1 potato

• 2 carrots

• 4 cloves garlic

• 6 tablespoons Livvy olive oil (60g)

• 1 liter water

• 5 tablespoons strained yogurt (125g)

• 1 tablespoon pan yogurt (25g)

• 1 egg

• 1 bay leaf

• 1 teaspoon salt

• 1 teaspoon black pepper

• Juice of 1 lemon

Tarifler

1. Dice the carrots and potato into small cubes (the soup won’t be blended later, so keep the pieces small for texture and faster cooking).

2. Cut the salmon into larger cubes (larger than the vegetables).

3. Sauté the finely chopped garlic and then the finely chopped onion in 2 tablespoons of olive oil.

4. Add the potatoes and carrots, and sauté for a while.

5. Add 1 liter of water and the salmon pieces.

6. Add the bay leaf, 4 tablespoons of olive oil, and lemon juice. Bring to a boil, then reduce to a simmer and cook for about 20 minutes.

7. In a separate bowl, mix all the yogurt with 1 egg. Gradually add hot soup broth to the mixture while stirring—this prevents the yogurt from curdling.

8. Once the yogurt-egg-broth mixture is smooth, slowly pour it back into the soup pot while stirring.

9. Bring the soup to a final boil.

10. Remove the bay leaf before serving.