A typical Scandinavian fish soup served for dinner at home, at school canteens and gatherings.
Cals 645 · Prot 46 · Carbs 47 · Fat 32
Family Friendly
40 min
A typical Scandinavian fish soup served for dinner at home, at school canteens and gatherings.
Cals 645 · Prot 46 · Carbs 47 · Fat 32
Family Friendly
Ingredients
Soup
Skinless salmon fillet
6*
350 Grams
Potatoes
300 Grams
Carrot
1 Piece
Brown onion
0.5 Pieces
Leeks
0.5 Pieces
Fresh dill
15 Grams
Olive oil
2 Tbsp
Salt
1 Tsp
Water
800 ML
Fish stock cube
1 Piece
Dried bay leaves
2 Pieces
Black pepper
0.5 Tsp
Bread
Garlic cloves
2 Pieces
Fresh chives
15 Grams
Butter
4*
50 Grams
Sourdough bread slices
10*11*
2 Pieces
Allergens
*6 Fish, *4 Milk, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
2684 / 645
Fats (g)
32.1
of which saturated (g)
16.2
Carbohydrates (g)
47
of which sugars (g)
11.5
Fibers (g)
9
Proteins (g)
45.5
Salt (g)
0.6
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep vegetables
Preheat the oven to 200°C/180°C fan. Peel and chop the potatoes into bite-size pieces. Peel and slice the carrots to coins. Peel and finely chop the brown onion. Wash, trim and finely slice the leeks (make sure to remove any grit between the leaves). Chop the dill.
2 Fry soup base
Heat a large soup pot with a drizzle of oil. Once hot, add the potatoes, carrots, onion and leeks, and fry with a pinch of salt for 5 min.
3 Boil
Add the measured water, stockcube, bayleaves and blackpepper. Bring to a boil and simmer for 20 min or until the potatoes and carrots are soft.
4 Prep butter
Meanwhile, peel and crush the garlic. Finely chop the chives. Mash the butter with the crushed garlic, chopped chives and a pinch of salt. Chop the salmon into bite-size cubes.
5 Bake bread
Place the sourdoughslices on a baking tray and spread each slice with garlicbutter. Place the tray in the oven and bake for 5 min.
6 Add and serve
Meanwhile, add the salmoncubes into the soup and cook the soup for a final 3-5 min. Finally stir in half of the chopped dill. Check the seasoning and add salt, if needed. Divide the soup among bowls and garnish with the remaining dill. Serve with the garlicbread.