Creamy Salmon Soup

Name: Creamy Salmon Soup with Rye Crisps
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Skinless salmon fillet; 300 Grams of Potatoes; 1 Pieces of Carrot; 1 Pieces of Brown onion; 20 Grams of Butter; 800 ML of Water; 1 Pieces of Fish stock cube; 1 Tsp of Black pepper; 2 Pieces of Dried bay leaves; 15 Grams of Fresh dill; 200 ML of Cooking cream; 1 Tsp of Salt; 60 Grams of Rye crisps; 20 Grams of Butter

with Rye Crisps

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 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.

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.