You will need no more than 15 minutes, you just need to know how to speed up the process right. I have been making soups with minimal amount of stock used for a long time now. It’s little stock at the beginning, and the rest of it warmed up, added in the end. As a result, you get vegetables that have not been overcooked in too much water, and the cooking time decreases significantly.
Ingredients
For 2 servings
200 gram salmon
500 ml water
100 ml cream
½ green bell pepper
3 onions
3 garlic cloves
ground saffron
salt, black pepper
2 tbsp olive oil
Herbes de Provence
greens
1. Chop up onion and garlic. Pour oil into deep frying pan, heat it up adding onions and garlic, mixing well, and cook on low heat until soft.
2. Cut salmon into bite size pieces an put into the pan, adding cubed bell pepper. Stew everything for 2-3 minutes.
3. Boil water and dissolve saffron in it, pouring that water into cooking soup; bring to a boil, adding salt and pepper. Then add cream, bring to a boil and turn off right away. Only then can you add Herbes de Provence, as they do not like cooking and can lose their fragrance after it. This is why you need to add the mix in the end.
It’s all ready now. Enjoy!!
