Ingredients for 3-4 servings:
250 g (2 pcs.) Mozzarella classical
600 ml of milk
200 ml cream 11%
200g salmon fillet
bunch of parsley
3 stalks celery
4 tbsp. l. olive oil
Salt to taste
Pepper to taste
1. Milk and cream combine in a deep skillet and bring to a boil. Reduce heat, add chopped mozzarella and Parmesan. Boil over low heat, stirring occasionally, until the cheese is completely melted.
2. Green wash and add to the skillet. Boil for 3-4 minutes, remove from heat and grind a blender until smooth. For a more delicate texture soup can strain through a sieve. Season with salt and pepper.
3. Salmon coarsely chopped and fry in a frying pan on a good half of the olive oil on all sides until cooked.
4. Celery cut into small cubes, arrange on plates with salmon, pour the soup and ready to serve, sprinkle the remaining olive oil.