Buy all ingredients right below the recipe
INGREDIENTS
- 2 large carrots (approx. 2× 100 g)
- 200 g raw potatoes (cooking type A)
- 200 g leek
- 3 tablespoons olive oil
- 1.2 l fish broth (can be replaced with chicken or vegetable broth)
- 1 handful fresh dill
- 300 g raw salmon without skin
- 100 ml cooking cream (12% fat)
- Salt
- Pepper
INSTRUCTIONS
- 1Peel the carrots and slice them thinly. Peel the potatoes and cut them into small cubes. Slice the leek thinly.
- 2Now take a large pot and heat 3 tablespoons of olive oil over medium heat. Then add the sliced carrots, potatoes, and leek to the pot and sauté everything for 4–5 minutes over medium heat. Next, add the fish broth, salt, and pepper, and bring the contents of the pot to a boil over high heat. Then reduce the heat to medium and cook the soup for 13–15 minutes until all the vegetables are tender.
- 3Meanwhile, finely chop the dill and cut the salmon into 2 cm × 2 cm cubes.
- 4After the specified time, add the cream, diced salmon, and chopped dill to the pot and cook everything for another 3–4 minutes over medium heat until the salmon is cooked through.
- 5Then turn off the heat, divide the finished soup into 4 bowls and serve.
Jíme zdravě
Learn to eat without guilt.
Recipes that are varied and nutritionally balanced.
Jíme zdravě will show you original tips for
quick and healthy cooking.