Riesling Cream Soup with Salmon Dumplings

Soups
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Ingredients for 10 portions
  • For the dumplings
  • 250 g QimiQ Classic
  • 400 g Wild salmon fillet, diced
  • 40 ml Noilly Prat/Vermouth dry
  • Salt and pepper
  • For the soup
  • 1 kg QimiQ Cream Base
  • 200 g Onion(s), finely sliced
  • 200 g Celeriac, diced
  • 200 g Leek, finely sliced
  • 80 g Butter
  • 750 ml Riesling white wine
  • 600 ml Fish stock
  • Salt and pepper
  • Dill, fresh
Method
1.
For the dumplings: blend the QimiQ Classic, salmon, Noilly Prat, salt and pepper together until smooth using an immersion blender and allow to chill.
2.
For the soup: fry the onion, celeriac and leek in butter. Douse with the wine and reduce.
3.
Add the fish stock and season to taste. Continue to cook unti the vegetable is soft and blend smooth.
4.
Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved. Season to taste.
5.
Form small dumplings out of the dumpling mixture, place in the soup and allow to draw for approx. 4 minutes. Garnish with dill and serve immediately.