Creamy Salmon Milk Soup (Karemi Soop-e Mahi)
"Indulge in a velvety Persian-inspired seafood masterpiece that transforms simple salmon into a luxurious, soul-warming potage."
Instructions
Place the salmon fillets in a medium pot with the bay leaves, salt, and water. Bring to a gentle simmer over medium-low heat and cook until the fish is just tender, about 8–10 minutes.
While the fish cooks, melt the butter in a separate pan over low heat. Add the chopped onion and celery and sauté slowly until soft, fragrant, and lightly golden.
Transfer the sautéed onion and celery into the pot with the cooked salmon. Simmer together over low heat for about 10 minutes so the flavors meld.
Remove and discard the bay leaves. Carefully strain the mixture or blend it until completely smooth, then return the purée to the pot.
In a bowl, whisk the flour and milk together until perfectly smooth. Gradually add this mixture to the soup, stirring constantly to avoid lumps.
Gently heat the soup over low heat until thickened, creamy, and warmed through. Taste and adjust seasoning if needed. Serve hot.