Salomon Soup

How to Make It
Finely chop 2–3 medium-sized onions and gently fry them in a mixture of butter and olive oil until they become soft and lightly golden.
Add 3 tablespoons of fish or chicken stock concentrate (bouillon), together with 3 medium-sized fresh cucumbers, coarsely grated. Bring everything briefly to the boil.
Now pour in 2–2½ litres of water. Bring the soup back to the boil, then let it simmer gently for about 2 minutes.
Cut the salmon fillet into chunks of approximately 3 × 3 cm and add them to the soup.
From this point on, do not let the soup boil again. Simply allow the salmon to poach gently in the hot broth.
Add 2 generous bunches of fresh dill, medium-finely chopped, together with fresh cream, cooking cream, or crème fraîche—all work beautifully.
Season with about 50 g of Milerb Provence Herb Mix (or a similar Provençal herb blend) and add some freshly crushed white pepper. Be a little careful with the pepper—about ½ teaspoon is usually enough.
Taste the soup and adjust the seasoning as you like. You can always add a little more herb mixture, some extra fish or chicken stock concentrate, or a little coarse sea salt if you feel it needs it.
Place the lid on the pot and let the soup rest for about 10 minutes. During this time, the salmon will finish cooking gently in the hot broth, while all the flavours come together beautifully.
Now the soup is ready to serve.
The soup can also be left under the lid for longer and gently reheated later—just make sure it never comes back to the boil. In fact, I think it tastes just as good, if not even better, the next day.
Serving Suggestion
This soup is especially delicious with warm homemade Graham rolls, made from wholemeal wheat flour blended with other flours. Served fresh from the oven with plenty of melted butter, they turn the soup into a wonderfully satisfying lunch or a light evening meal.