Impress your friends with this fresh zucchini soup with Norwegian salmon. It is easier than you think!
Cut the salmon in paper-thin slices.
Chop the shallots and sauté in butter.
Halve the zucchinis, scoop out the seeds and slice. Mix together with the shallots, pour over the fish stock and cook until the zucchini is tender.
Blend the soup and pass it through a sieve. Bring to the boil and add lemon juice, grated ginger, salt, pepper, cayenne pepper and cream. Simmer for 2-3 minutes.
Season to taste with salt and pepper.
Serve the soup in warm soup dishes. Add the salmon slices, garnish with fresh thyme and serve with bread.