Smoked Salmon Soup with Cream

1. 1 Salmon filletpack 400 g ≈ $10.50 110 g
2. 2 Potatoes≈ $2.15 per kg 144 g
3. 3 Onions≈ $1.60 per kg 34 g
4. 4 Carrots≈ $1.50 per kg 42 g
5. 5 Cream 10%pack 500 ml ≈ $2.40 51 ml
6. 6 Dillpack 50 g ≈ $1.80 5 g
7. 7 Bay leaves to taste
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the potatoes² into cubes, the carrot⁴ into half-moons, and finely chop the onion³.

2. Bring 450 ml of water to a boil, then add the potatoes², carrots⁴, onion³, bay leaf, and salt.

3. Simmer for 15 minutes until the potatoes² are almost tender.

4. Cut the smoked salmon¹ into large chunks, add to the soup, and cook for 7–8 minutes until the flesh is just opaque.

5. Stir in the cream⁵, add black pepper, and heat gently for 2 minutes without boiling vigorously.

6. Remove the bay leaf, sprinkle with fresh dill⁶, and let the soup rest for 5 minutes.