サーモンとお野菜を牛乳で優しく煮込んだスープを作りませんか
食材が秋ですね。
材料はサーモン、じゃがいも、玉ねぎときのこに牛乳
サーモンは一口大に切って塩コショウをして小麦粉をまぶす。
野菜は小さ過ぎず、大き過ぎず切る。
鍋に油を入れて熱してサーモンに火を通し、一旦鍋から取り出し、同じ鍋で野菜を炒める。全体に火が通ったら、お水200mlとコンソメを1個入れて蓋をする。
野菜が柔らかくなるまで煮込んだら牛乳を300ml入れて軽く沸騰させて出来上がり
サーモンと牛乳の優しい味と野菜のほっこり感をどうぞ。
Translation
Milk-based soup with salmon and vegetables—perfect for the autumn season.
Ingredients:
• Salmon fillets
• Potatoes
• Onions
• Mushrooms
• Milk
• Salt and pepper
• Flour
• Cooking oil
• Water (200ml)
• 1 bouillon cube
Instructions:
1. Prepare the Salmon: Cut the salmon into bite-sized pieces, season with salt and pepper, and lightly coat with flour.
2. Prepare the Vegetables: Chop the potatoes, onions, and mushrooms into moderately sized pieces—not too small, not too large.
3. Cook the Salmon: Heat oil in a pot over medium heat. Add the salmon pieces and cook until they’re lightly browned. Once done, remove them from the pot and set aside.
4. Sauté the Vegetables: In the same pot, add a bit more oil if necessary, and sauté the chopped vegetables until they’re slightly tender.
5. Add Water and Bouillon: Pour in 200ml of water and add the bouillon cube. Stir to dissolve, then cover the pot with a lid.
6. Simmer: Let the mixture simmer until the vegetables become tender.
7. Incorporate Milk: Once the vegetables are soft, pour in 300ml of milk. Return the cooked salmon to the pot. Gently bring the soup to a light boil, ensuring not to overheat to prevent curdling.
8. Serve: Once heated through, taste and adjust the seasoning if necessary. Serve hot, enjoying the gentle flavors of salmon, milk, and tender vegetables.
This soup offers a mild and soothing taste, combining the richness of salmon with the warmth of milk and the earthiness of autumn vegetables.
