Chowder with salmon and vegetables – a detailed recipe for cooking. value of one serving: (4 total) Calories 567, total fat 23 g., saturated fats 9 g., proteins 33 g., carbohydrates 58 g., fiber 8 g. cholesterol 184 mg., sodium 858 mg., sugar g. Share with friends: 
Time: Difficulty: Easy Servings: 4 Recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 slices of bacon, diced
- 6 shallots, cut into cubes
- 1/3 Art. chopped fresh dill
- 3 medium sized potato tubers, peeled and chopped cubes
- 6 pcs medium-sized carrots, diced
- 300 gr fresh or frozen porcini mushrooms, chopped sliced
- 300 gr Brussels sprouts, cut in half (if the cabbage heads large, cut into four parts)
- 2 egg yolks
- 1 tbsp. low-fat cream (10% fat)
- 3 tbsp. l dry white wine or fresh lemon juice
- 350 gr skinless salmon fillet, cut into large cubes
- Salt and Freshly Ground Peppers
Recipes with similar ingredients: bacon, shallots, dill, potatoes, carrots, porcini mushrooms, Brussels sprouts, eggs, cream, white wine, salmon
Recipe preparation:
- Fry bacon in a large saucepan at medium temperature, until crisp, approximately 5 min. Add shallots, half dill and fry, until soft, about 3 minutes.
- Add potatoes, carrots, 4 tbsp. water and 1 tsp. salt. Cover lid and bring to a boil. Boil until half-cooked potatoes and carrots, about 6 minutes Add mushrooms, brussels sprouts and cook until the vegetables are soft, for about another 6 minutes. Meanwhile, mix the egg yolks in a bowl with a whisk, cream and wine.
- Reduce temperature to moderately low; add salmon fillet and cook until tender, 2 – 3 minutes. Then gently mix the egg weight and cook until the soup thickens a little, 1 – 2 minutes. To salt and pepper.
- Pour the soup into plates and sprinkle with dill.
