Smoked Salmon and Rice Cream Soup

Name: Smoked Salmon and Rice Cream Soup
Yield: 8
Ingredients: 7 cups of fish broth (see recipe on the next page); 1 cup of rice; 3 tablespoons of olive oil; 2 tablespoons of butter; 2 tablespoons of lemon juice; 1 tablespoon of grated lemon zest; 500g of fresh smoked salmon fillet; 3 cloves of minced garlic; 1 large onion, cut into rings; Basil and salt to taste

1
7 cups of fish broth (see recipe on the next page)
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 lemon zest
7
500g of fresh smoked salmon fillet
8
3 cloves of minced garlic
9
1 large onion, cut into rings
10
Basil and salt to taste

Ingredients

1
7 cups of fish broth (see recipe on the next page)
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 lemon zest
7
500g of fresh smoked salmon fillet
8
3 cloves of minced garlic
9
1 large onion, cut into rings
10
Basil and salt to taste

Directions

1
1
2
Cut the thinnest part of the salmon into small pieces and reserve the rest of the fillet
3
In a pan, sauté the garlic, onion, and butter over medium heat until the fish starts to brown
4
2
5
Add the rice and mix well
6
Add the broth, cover, and cook for 25 minutes or until the rice is tender
7
3
8
Remove from heat and blend in a blender until smooth
9
Add lemon zest, salt, and pepper
10
Return to the pan
11
4
12
Cut the reserved salmon fillet into large pieces
13
Season with salt and lemon juice
14
Heat oil in a skillet over low heat
15
Fry the salmon for five minutes on each side or until golden brown
16
Serve in separate bowls, placing slices of salmon on top of the cream soup, and drizzle with pan-frying oil.