We can't think of a more comforting or filling soup than this dish from the North!
Cals 769 · Prot 46 · Carbs 35 · Fat 50
Family Friendly
30 min
We can't think of a more comforting or filling soup than this dish from the North!
Cals 769 · Prot 46 · Carbs 35 · Fat 50
Family Friendly
Ingredients
For soup
Skinless salmon fillet
6*
350 Grams
Potatoes
300 Grams
Carrot
1 Piece
Brown onion
0.5 Pieces
Butter
4*
20 Grams
Water
800 ML
Fish stock cube
1 Piece
Black pepper
0.5 Tsp
Dried bay leaves
2 Pieces
Fresh dill
15 Grams
Cooking cream
4*
200 ML
Salt
1 Tsp
To serve
Rye crisps
60 Grams
Butter
4*
20 Grams
Allergens
*6 Fish, *4 Milk
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)
3191 / 769
Fats (g)
50.4
of which saturated (g)
31.2
Carbohydrates (g)
35
of which sugars (g)
11.1
Fibers (g)
6.9
Proteins (g)
45.8
Salt (g)
0.7
*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
Peel and chop the potatoes and carrots into small bite-size pieces. Peel and finely chop the onion. Chop the salmon.
2 Fry vegetables
Heat a large saucepan over a medium heat with the butter. Once melted, add the potatoes, carrots and onion and fry for 5 min, stirring occasionally.
3 Simmer
Add the measured water, fish stock cube, a pinch of blackpepper and the dried bay leaves. Once boiling, reduce the heat to low and simmer for 15-20 min or until the potatoes and carrots have softened. Meanwhile, finely chop the dill.
4 Finish
Once softened, add the salmon and cook for 3-4 min further. Add the cooking cream and the chopped dill (see tips for fussy eaters) and boil for a final 1-2 min. Season the soup with salt to taste.
5 Serve
Butter the rye crisps and serve alongside the hot soup.