Summary

Ingredients

• 1 leek
• 1 stick (s) celery
• 1 piece (s) ginger, approx. to 2 cm, fresher
• 1 liter water
• 1 bay leaf
• salt and pepper
• 200 g tomato (s), passed
• 1 teaspoon coriander, ground
• 1 pinch cinnamon
• 1 lime (s), the juice it
• 100 ml cream
• 350 g salmon fillet (s) (preferably skinless)
• 1 bunch chives
• 2 sprigs dill

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Instructions

1. Clean the leek and celery, cut into thin slices and place in a saucepan. Peel and dice the shallots and add them as well. Peel the ginger and rub it over the vegetable mixture. Fill up the mixture with water and bring to the boil together with the bay leaf. After boiling for about half an hour, the broth is poured off through a sieve, collected and set aside. Then seasoned with a little salt and pepper.
2. Then heat the broth again and stir in the tomatoes. Now add the spices and lime juice. Finally fold in the cream and simmer for about 7 minutes.
3. In the meantime, cut the salmon fillets into approx. 1 cm cubes and cut the chives into rolls.
4. Let the salmon and chives soak in the soup for about 2 minutes before serving. Finally, season the soup with salt and pepper and serve garnished with fresh dill.
5. This is a nice light soup that can be made well as a starter. It can also be prepared the day before.