Scandinavian Salmon Soup

with Garlic Bread

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Instructions

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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.

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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.

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3 Boil

Add the measured water, stock cube, bay leaves and black pepper. Bring to a boil and simmer for 20 min or until the potatoes and carrots are soft.

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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.

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5 Bake bread

Place the sourdough slices on a baking tray and spread each slice with garlic butter. Place the tray in the oven and bake for 5 min.

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6 Add and serve

Meanwhile, add the salmon cubes 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 garlic bread.

Tips for fussy eaters

Serve mashed potatoes and carrots with a few fried chunks of salmon.

Pro tip

Make the soup even more comforting by adding cooking cream to the broth.

A typical Scandinavian fish soup served for dinner at home, at school canteens and gatherings.

Cooking Time: 40 min

Cals 966 · Prot 48 · Carbs 85 · Fat 49

Ingredients

Number of people

Soup

Skinless salmon fillet 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
Salted butter 50 Grams
Sourdough bread slices 2 Pieces

A typical Scandinavian fish soup served for dinner at home, at school canteens and gatherings.

Cooking Time: 40 min

Cals 966 · Prot 48 · Carbs 85 · Fat 49

Instructions

photo

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.

photo

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.

photo

3 Boil

Add the measured water, stock cube, bay leaves and black pepper. Bring to a boil and simmer for 20 min or until the potatoes and carrots are soft.

photo

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.

photo

5 Bake bread

Place the sourdough slices on a baking tray and spread each slice with garlic butter. Place the tray in the oven and bake for 5 min.

photo

6 Add and serve

Meanwhile, add the salmon cubes 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 garlic bread.

Tips for fussy eaters

Serve mashed potatoes and carrots with a few fried chunks of salmon.

Pro tip

Make the soup even more comforting by adding cooking cream to the broth.

Ingredients

Number of people

Soup

Skinless salmon fillet 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
Salted butter 50 Grams
Sourdough bread slices 2 Pieces
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