Smoked salmon soup with lime Chantilly cream


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 30

Appears in

Soups: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 1998

  • About

If at Christmas, or another special occasion, you order a smoked salmon as a whole side with skin and bones, don’t throw the trimmings away. Keep them in the freezer to make this elegant soup.


  • 30 g (1 oz) unsalted butter
  • 1 onion, finely chopped


  1. Melt the butter in a large frying pan over medium heat and add the onion, shallots, fennel, celery leek and carrot and cook, stirring continuously, for 10 minutes, or until soft but not coloured. Remove half the vegetables from the pan and set aside.
  2. Add the salmon to the vegetables in the pan and cook gently for 2 minutes, without colouring. Add the wine, bouquet