Creamy Vegetable Salmon Soup

INGREDIENTS

• 4 Medium-Sized Potatoes
• 3 carrots
• ½ Leek
• 3.5 oz (100g) Spinach
• 1 oz (25g) Butter
• 8.5 oz (2.5dl) Cream
• 25 oz (7.5dl) Boiled Water
• 9 oz (250g) salmon from Bakkafrost

INSTRUCTIONS

Step 1

Peel and dice the potatoes. Slice the carrots into thin strips and the leek into fine rounds. Wash and shred the spinach.

Step 2

Bring water to a boil and dissolve the fish broth cubes. Set aside.

Step 3

In a large pan, melt the butter and sauté all the vegetables for about 5 minutes until slightly softened.

Step 4

Pour in the broth and cream. Simmer gently for 15–20 minutes until the vegetables are tender.

Step 5

Trim any brown fat from the salmon, cut into bite-sized pieces, and add to the soup. Simmer for another 2–3 minutes until the salmon is cooked through.

Step 6

Season generously with salt and pepper.