Salmon cream soup

Rinse the salmon fillet under cold water, then dry with paper towels.

Remove skin.

Then cut the fish into cubes up to 2 centimeters in size and place the slices in a deep plate.

Rinse the onion and basil leaves under cold water and dry, then chop: onion - into cubes up to 2 centimeters in size, and basil - into thin strips up to 5-7 millimeters.

Fry the onion until golden brown in sunflower oil.

Then add the chopped salmon to the onion and fry for about 7 minutes, stirring vigorously.

During this time, the fish meat will become soft and reach full readiness.

After 7 minutes, pour the required amount of white wine, concentrated lemon juice, heavy cream into the pan, add salt, black and white peppers to taste.

Bring the soup until the first bubbles appear, without letting it boil, and turn off the stove.

Grind the soup with a blender until smooth.

Then cover the pan with a lid and let it brew for 3-4 minutes.

During this time, prepare the butter by placing it in the microwave for 30 seconds.

Pour the finished soup into bowls, top with melted butter and sprinkle with finely chopped basil.

Enjoy your meal!