Avocado soup with salmon and stone beetroot

Ingredients for Avocado soup with salmon and stone beetroot

Instructions for Avocado soup with salmon and stone beetroot

To prepare the Avocado soup with salmon and stone beetroot recipe, please follow these instructions:

Cut the salmon meat into fine strips and turn it into a marinade of crushed garlic and lemon juice. Let the meat pull in the marinade for at least 4 hours in a cool place, like the night.

Warm the fish broth and warm it up. Slowly share the avocados and take out the stone. Dip the slice of lemon, then it will not darken. Take the meatloaf with a spoon and mash it through a sieve or in a blender, add if necessary. A bit of fish farming.

Mix avocadomos, white wine, a couple of tablespoons. Of marinade and fish bouillons in a saucepan and warm soup up to just below boiling point, whip it airy.

Serve the soup immediately in hot plates or in bouillon cups. Cake salmon strips, roast beef and 1 teaspoon. Creme fraiche in each serving and serve immediately.

tips:
Eat the flutes. The fish bouillon can boil on salmon and herbs (carrot and onions), boil for 15 minutes in water (possibly partially white wine), then sip the soup and let it boil a little for good heat without lid.