Instructions:
- To begin, prepare the quinoa following instructions on a box.
- Then, finely chop the white onion. In a medium-sized frying pan or pot, melt the butter over medium heat. Once melted, add the chopped onion and cook until the onion becomes translucent.
- Next, add the flour to the pot, stirring constantly to ensure that it is evenly distributed. Add half of the water. Use a hand blender to blend the mixture into a smooth soup, making sure to eliminate any lumps of flour.
- Once the soup has thickened, add quinoa and chopped coriander, parsley, and dill, and stir until combined.
- In a separate bowl, crack an egg and add a squeeze of lemon juice. Mix well and slowly add the egg mixture to the soup while stirring constantly.
- Season with salt and pepper to taste.
- Drain the canned salmon, saving a small amount of the oil, and place it in a serving bowl.
- Pour the soup on top of the salmon and decorate with a few tablespoons of salmon oil and microgreens.
- Serve hot and enjoy your delicious salmon and quinoa soup.
Tips:
- When frying the onion, make sure to cook it until it’s soft and translucent, but not browned. This will give the soup a sweeter and milder flavor.
- For the best flavor, use fresh herbs. Chop them finely and add them at the end of the cooking process to keep them fresh.
- Be careful when adding the egg to the soup, as you don’t want it to scramble. Gradually pour the beaten egg into the soup while stirring constantly.
- Serve the chikhirtma hot, with a squeeze of lemon juice and a piece of salmon on top. You can also garnish it with other herbs and spices to add flavor and color.
1. Prepare the quinoa following the instructions on the packaging.
2. Finely chop the white onion. In a medium-sized frying pan or pot, melt the butter over medium heat. Once melted, add the chopped onion and cook until the onion becomes translucent.
3. Add the flour to the saucepan, stirring constantly to make a smooth paste.
4. Add 200ml water.
5 Use a hand blender to blend everything into a smooth paste.
6. When the soup has thickened, add the quinoa, chopped coriander, parsley, dill and stir.
7 Beat the egg in a separate bowl and add the lemon juice. Mix well and slowly add the egg mixture to the soup while stirring constantly.
8 Add salt and pepper to taste.
9. Drain the canned salmon, saving a little oil, and place in a serving dish.
10. Pour the soup over the salmon and add a few tablespoons of the reserved salmon oil and a bunch of microgreens.
11. Serve hot and enjoy the delicious chikhirtma.
