Creamy salmon soup
Remove the skin from the salmon and cut it into 2–3 cm cubes. Cut the potatoes into cubes, the carrot into rounds, and the leek into half-moons. In a pot, gently sauté the leek in butter for 3–4 minutes, without letting it brown. Add the potatoes, carrot, bay leaf, and hot water, season with salt, and cook for 12–15 minutes until the potatoes are tender. Pour in the cream, bring almost to a boil, and add the salmon. Cook over low heat for 4–5 minutes, until the fish becomes opaque. Turn off the heat, add the chopped dill and pepper, and let stand for 3 minutes.
Ingredients
- ✓Salmon (fillet)
- ✓Potatoes
- ✓Carrot
- ✓Leek
- ✓10% cream
- ✓Butter
- ✓Dill
- ✓Bay leaf
- ✓Salt
- ✓Ground black pepper
- ✓Water
How to cook
- 1
Remove the skin from the salmon and cut it into 2–3 cm cubes.
- 2
Cut the potatoes into cubes, the carrot into rounds, and the leek into half-moons.
- 3
In a pot, gently sauté the leek in butter for 3–4 minutes, without letting it brown.
- 4
Add the potatoes, carrot, bay leaf, and hot water, season with salt, and cook for 12–15 minutes until the potatoes are tender.
- 5
Pour in the cream, bring almost to a boil, and add the salmon.
- 6
Cook over low heat for 4–5 minutes, until the fish becomes opaque.
- 7
Turn off the heat, add the chopped dill and pepper, and let stand for 3 minutes.
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