Discover the royal recipe for Dutch Koninginnensoep with smoked salmon. A creamy chicken soup garnished with strips of smoked salmon and dill. It has a soft and creamy texture and is a classic and elegant soup. And this soup is not just for kings and queens; you will love it too!
Dutch Queen Soup with Smoked Salmon: A Royal Recipe
Discover this delicious queen soup with smoked salmon. Inspired by royal French cuisine, this soup combines the salty flavor of smoked salmon with a velvety, creamy soup. Perfect for a special occasion or when you fancy something tasty.
This chicken soup is thickened with a homemade roux. Then add another egg yolk and a small dash of cream, making the soup lovely, creamy, and velvety soft. The topping of smoked salmon and dill completes this treat.
And even better, this soup is on the table within 20 minutes. That's so good!
What do you need to make your own Creamy Chicken Soup with Salmon and Dill?
You will require the following ingredients to prepare this Dutch Koninginnensoep with salmon. You can find the correct quantities in the recipe card at the bottom of the blog:
- Butter and flour: The basis for the roux. You fry the flour in the melted butter. Do this for at least two minutes; otherwise, the queen soup tastes like flour.
- Egg yolk and cream: Give a creamy taste to the chicken soup, and at the same time, the yolk binds the soup.
- Chicken stock: A homemade flavored chicken stock is the best.
- Smoked salmon: Use cold smoked salmon, such as Norwegian or wild salmon.
- Dill: A soft herb with delicate needle-like leaves. It has a slightly sweet lemon and vinegary taste.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
- 2 tablespoons butter, unsalted
- 4 tablespoons all-purpose flour
- 4¼ cup chicken stock
- 1 egg yolk
- ½ cup cream
- 1 teaspoon dill
- 2 oz. smoked salmon , sliced into strips
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Make a roux by melting the butter in a large pan.2 tablespoons butter
- Add the flour at once and stir with a wooden spatula.4 tablespoons all-purpose flour
- Bake for 2 minutes while stirring, and as a ball is formed, pour in the chicken stock dash by dash. Keep stirring, but use a whisk instead of the spatula.4¼ cup chicken stock
- Heat the soup to a boil and simmer for 10 minutes on low heat.
- In a bowl, mix the egg yolk with the cream.1 egg yolk, ½ cup cream
- Pour some hot soup into the bowl while you stir, so the egg mixture gets used to the heat.
- Then, pour the egg mixture into the soup.
- Pour the soup into a bowl and garnish with smoked salmon and dill. Serve immediately.1 teaspoon dill, 2 oz. smoked salmon
Notes
- Refrigerator: Cover the Dutch koninginnensoep airtight and store in the fridge for up to 2 days.
- Freezer: Store the creamy chicken soup in a freezer container. Stay ¼ inch (½ cm) from the top because freezing causes the soup to expand slightly. This way, the soup will stay good for up to 2 months. Let thaw in the refrigerator. TIP: Make portions of soup and store the soup per portion. This way, you can defrost just what you need.
- To reheat: Let the soup warm over medium heat, stirring until hot. It does not need to boil (the soup is ready when steam can be seen above the pan). This way, it retains good taste and texture. Then add smoked salmon.
Nutrition
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