Creamy Salmon Soup

with Rye Crisps

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Instructions

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1 Prep vegetables

Peel and chop the potatoes and carrots into small bite-size pieces. Peel and finely chop the brown onion.

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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.

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3 Simmer

Add the measured water, fish stock cube, whole black peppercorns and 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.

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4 Finish

Once softened, add the salmon cubes and cook for 4 min further or until the salmon is cooked through. Add the cooking cream and chopped dill (see tips for fussy eaters). Season the soup with salt to taste. Butter the rye crisps and serve alongside the hot soup.

Tips for fussy eaters

Reserve the dill as a garnish for those who like it.

Pro tip

Prep ahead up until step 3, then refrigerate. Once ready to serve, re-heat, add salmon and cream and leave to simmer for a final 5 minutes.

We can't think of a more comforting or filling soup than this dish from the North!

Cooking Time: 30 min

Cals 804 · Prot 53.5 · Carbs 66 · Fat 36.3

Ingredients

Number of people

For soup

Salmon cubes 350.00 Grams
Potatoes 400.00 Grams
Carrot 2.00 Pieces
Brown onion 1.00 Pieces
Salted butter 20.00 Grams
Water 800.00 ML
Fish stock cube 1.00 Pieces
Black peppercorn 2.00 Grams
Dried bay leaves 2.00 Pieces
Cooking cream 100.00 ML
Salt 0.75 Tsp
Fresh dill 10.00 Grams

To serve

Rye crisps 60.00 Grams
Salted butter 20.00 Grams

We can't think of a more comforting or filling soup than this dish from the North!

Cooking Time: 30 min

Cals 804 · Prot 53.5 · Carbs 66 · Fat 36.3

Instructions

photo

1 Prep vegetables

Peel and chop the potatoes and carrots into small bite-size pieces. Peel and finely chop the brown onion.

photo

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.

photo

3 Simmer

Add the measured water, fish stock cube, whole black peppercorns and 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.

photo

4 Finish

Once softened, add the salmon cubes and cook for 4 min further or until the salmon is cooked through. Add the cooking cream and chopped dill (see tips for fussy eaters). Season the soup with salt to taste. Butter the rye crisps and serve alongside the hot soup.

Tips for fussy eaters

Reserve the dill as a garnish for those who like it.

Pro tip

Prep ahead up until step 3, then refrigerate. Once ready to serve, re-heat, add salmon and cream and leave to simmer for a final 5 minutes.

Ingredients

Number of people

For soup

Salmon cubes 350.00 Grams
Potatoes 400.00 Grams
Carrot 2.00 Pieces
Brown onion 1.00 Pieces
Salted butter 20.00 Grams
Water 800.00 ML
Fish stock cube 1.00 Pieces
Black peppercorn 2.00 Grams
Dried bay leaves 2.00 Pieces
Cooking cream 100.00 ML
Salt 0.75 Tsp
Fresh dill 10.00 Grams

To serve

Rye crisps 60.00 Grams
Salted butter 20.00 Grams
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