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 onion. Chop the salmon.

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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, a pinch of black pepper 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.

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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. 

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5 Serve

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 986 · Prot 48 · Carbs 61 · Fat 61

Ingredients

Number of people

For soup

Skinless salmon fillet 350 Grams
Potatoes 300 Grams
Carrot 1 Piece
Brown onion 0.5 Pieces
Salted butter 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 200 ML
Salt 1 Tsp

To serve

Rye crisps 60 Grams
Salted butter 20 Grams

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

Cooking Time: 30 min

Cals 986 · Prot 48 · Carbs 61 · Fat 61

Instructions

photo

1 Prep vegetables

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

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, a pinch of black pepper 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.

photo

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. 

photo

5 Serve

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

Skinless salmon fillet 350 Grams
Potatoes 300 Grams
Carrot 1 Piece
Brown onion 0.5 Pieces
Salted butter 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 200 ML
Salt 1 Tsp

To serve

Rye crisps 60 Grams
Salted butter 20 Grams
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