Recipe Instructions:
Ingredients:
1.5 kg Frozen shredded salmon
0.7 kg 10% cream
0.5 kg Semi-skimmed milk
0.3 kg Cooked potatoes (for thickening)
0.03 kg Lime juice
0.015 kg Salt
0.002 kg Ground white pepper
0.11 kg Fragola-Tarhonia (type of pasta)
0.2 kg Sunflower oil
0.005 kg Kotanyi seafood seasoning
0.25 kg Julienne mix (mixed vegetables cut into thin strips)
0.06 kg Parsley, chopped
Instructions:
Prepare the Salmon:
Thaw the frozen shredded salmon if necessary, and set it aside.
Make the Soup Base:
In a large pot, combine the cream, milk, and cooked potatoes.
Heat the mixture over medium heat, stirring occasionally, until it starts to simmer.
Cook the Fragola-Tarhonia:
In a separate pot, cook the Fragola-Tarhonia according to the package instructions until al dente.
Drain and set aside.
Season the Soup:
Add the lime juice, salt, and ground white pepper to the simmering soup base. Adjust seasoning to taste.
Add the Salmon:
Carefully add the thawed shredded salmon to the soup base.
Cook gently over low heat for about 5-7 minutes until the salmon is heated through and cooked.
Prepare the Vegetable Garnish:
In a skillet, heat the sunflower oil over medium heat.
Add the julienne mix (mixed vegetables) and cook until they are tender-crisp.
Remove from heat and set aside.
Assemble the Soup:
To serve, divide the cooked Fragola-Tarhonia into bowls.
Ladle the creamy salmon soup over the Fragola-Tarhonia.
Garnish each bowl with a spoonful of the sautéed julienne vegetables.
Sprinkle chopped parsley over the top for a fresh finish.
Serve and Enjoy!
