Time:
Complexity: easily
Servings: 4

Salmon and Vegetable Chowder - A Detailed Recipe.

Ingredients:

• 4 slices bacon, diced
• 6 shallots, diced
• 1/3 cup chopped fresh dill
• 3 medium-sized potatoes, peeled and diced
• 6 medium-sized carrots, diced
• 300 g fresh or frozen porcini mushrooms, sliced
• 300 g Brussels sprouts, cut in half (if the heads are large, cut into quarters)
• 2 egg yolks
• 1 cup low-fat cream (10% fat)
• 3 tbsp. dry white wine or fresh lemon juice
• 350 g skinless salmon fillet, cut into large cubes
• Salt and freshly ground pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

bacon, shallots, dill, potato, carrot, porcini mushrooms, Brussels sprouts, eggs, cream, white wine, salmon

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Preparation:

Step 1
• Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Add the shallots and half the dill and cook until softened, about 3 minutes.
Step 2
• Add the potatoes, carrots, 4 cups of water, and 1 teaspoon of salt. Cover and bring to a boil. Cook until the potatoes and carrots are half-cooked, about 6 minutes. Add the mushrooms and Brussels sprouts and cook until the vegetables are tender, about 6 minutes more. Meanwhile, whisk the egg yolks, cream, and wine in a bowl.
Step 3
• Reduce the heat to medium-low, add the salmon fillet, and cook until tender, 2 to 3 minutes. Then carefully stir in the egg mixture and cook until the soup thickens slightly, 1 to 2 minutes. Season with salt and pepper.
Step 4
• Ladle the soup into bowls and sprinkle with dill.

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