soup | Chef Doru's Blog

This weekend we had another wonderful family dinner with our dear Nika, Kia and their parents. I prepared salmon soup and four kinds of chicken wings from my “repertoire” and Violet made two delicious cakes. On this post I’ll describe just the salmon soup and I’ll have to get back with the cake recipes.

I wanted to do a new soup for my dearest guests so after few days of research, I’ve decided to prepare the Salmon Velvet Soup after a recipe from Eat Well 101.

Salmon Velvet Soup

Ingredients:

170 g of fresh salmon
250 g smoked salmon
12 baby carrots
1 parsley root
4 celery stalks
1 medium size spanish onion
2 big Yukon gold potatoes
1 cup white wine (I used 1 cup of grape juice and a splash of vinegar)
4 cups vegetable stock
100 g whipping cream
2 tbsp olive oil
Salt and pepper
50 g of salmon eggs
150 g of smoked salmon

In a soup pot heat the oil and sweat the onion for 3-4 minutes. Add some salt and pepper to taste and then all the other vegetables and cook for another 5 min or until all the oil was absorbed. Add all the other ingredients (except the salmon eggs and the 150 g smoked salmon which are for decorating) and boil them for 40-45 min. Put everything in a blender or use a hand blender for a smooth result. I decorated the soup bowl with salmon eggs and diced smoked salmon and served with fresh french baguette.

Salmon Cheddar Soup with Lobster Mushrooms (alaskapublic.org)
Quick Bites for Busy Babes (ditzsavant.wordpress.com)
A Fabulous Salmon Bisque (utterlyruins.wordpress.com)
Paleo Salmon Chowder (dit-elle.org)
Salmon Chowder (healthyrecipes4fitness.wordpress.com)

One of the best Romanian soups (the best ever!!) is a traditional Romanian tripe soup. From my own “experience” and as everybody is saying, this is THE BEST remedy for a hungover. It’s very easy to make and the results are amazing.

Ingredients:

1kg tripe
1kg pork/beef bones (I used pork riblets)
10 eggs (yolks only)
2 heads of garlic (Yeah!!! It’s a lot)
4 medium onions
2 carrots
1 parsnip
1 parsley root
1/2 celery root
500mg sour cream
250mg 10% cream
1-5 hot peppers (I used 3)
parsley for garnishing

I a soup pot with 6L of water and 1tbsp of salt, boil the tripe and the bones for 1h and then add all the vegetables chopped big chucks except the garlic. After everything is cooked, add 1 garlic head minced and boil for 2-3 minutes. Take out all the vegetables, bones and tripe and strain the soup. Add the tripe cut in medium size strips, add all the meat from the bones and simmer it on low temperature. In a medium bowl mix with the blender the yolks, half of the sour cream and the cream. While the soup is simmering, add slowly the mixture stirring continuously and boil it for another 15-20 minutes. Take the pot from the stove and add chopped fresh parsley and hot peppers. Serve with more sour cream, garlic and vinegar, to taste.