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Ingredients
- 2 large carrots (approx. 200 g)
- 200 g potatoes (type B)
- 200 g leek
- 3 tablespoons olive oil
- 1.2 l fish stock (or vegetable stock)
- 1 handful fresh dill
- 300 g salmon fillet (skinless)
- 100 ml cooking cream (10-12% fat content)
- salt to taste
- freshly ground black pepper to taste
Steps
- 1Peel the carrots and slice them thinly. Peel the potatoes and cut them into small cubes. Also slice the leeks into thin rings.
- 2In a large pot, heat 3 tablespoons of olive oil over medium heat. Add the sliced carrots, potatoes, and leeks, then sauté for 4-5 minutes. Pour in the fish stock, season with salt and pepper to taste, then bring to a boil. After that, reduce the heat and cook the soup for 13-15 minutes until the vegetables are tender.
- 3Meanwhile, finely chop the dill, and cut the salmon fillet into approximately 2x2 cm cubes.
- 4Once the vegetables are tender, pour the cream into the soup, add the salmon cubes and the chopped dill. Cook for another 3-4 minutes over medium heat until the salmon is flaky.
- 5Remove from heat, divide into four bowls, and serve hot. Enjoy your meal!
