Smoked Salmon and Rice Cream Soup

Name: Smoked Salmon and Rice Cream Soup
Yield: 8
Ingredients: 7 cups of fish stock; 1 cup of rice; 3 tablespoons of olive oil; 2 tablespoons of butter; 2 tablespoons of lemon juice; 1 tablespoon of grated lime zest; 500g of fresh smoked salmon fillet; 3 cloves of garlic, minced; 1 large onion, cut into slices; Basil and salt to taste

1
7 cups of fish stock
2
1 cup of rice
3
3 tablespoons of olive oil
4
2 tablespoons of butter
5
2 tablespoons of lemon juice
6
1 tablespoon of grated lime zest
7
500g of fresh smoked salmon fillet
8
3 cloves of garlic, minced
9
1 large onion, cut into slices
10
Basil and salt to taste

Ingredients

1
7 cups of fish stock
2
1 cup of rice
3
3 tablespoons of olive oil
4
2 tablespoons of butter
5
2 tablespoons of lemon juice
6
1 tablespoon of grated lime zest
7
500g of fresh smoked salmon fillet
8
3 cloves of garlic, minced
9
1 large onion, cut into slices
10
Basil and salt to taste

Directions

1
Cut the finest part of the salmon into small pieces and reserve the rest
2
Heat butter in a pan over medium heat, add garlic, onion, and smoked salmon and cook until it starts to brown
3
Mix in rice and stir well
4
Add fish stock, cover, and simmer for 25 minutes or until the rice is cooked through
5
Purée the mixture in a blender until smooth
6
Add lime zest, salt, and pepper
7
Return the mixture to the pan
8
Cut the reserved salmon into large pieces
9
Season with salt and lemon juice
10
Heat olive oil in a skillet over low heat
11
Fry the salmon for 5 minutes on each side or until golden brown
12
Sear the salmon into flakes
13
In each bowl, serve the cream soup and top with salmon flakes
14
Finish with the fried olive oil.