Finnish · Finland
Sous Vide Salmon and Potato Cream Soup
A velvety salmon and potato soup prepared using sous vide technique for precise temperature control, ensuring tender salmon and rich creaminess.
35 minutes4 servings
Ingredients
Method
- Prepare a sous vide water bath at 63°C (145°F). Place the salmon fillet in a vacuum-sealed bag and cook for 30 minutes.
- Dice the potatoes and onion. Melt the butter in a pot and sauté the onion until softened.
- Add the potatoes and fish stock, bring to a boil, then reduce heat and simmer until potatoes are tender.
- Once the salmon is cooked, remove from the bag and flake into the soup. Stir in the heavy cream and season with salt and pepper.
- Garnish with fresh dill before serving.
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