Milk & Fish Soup

1. 1 Wheat flour 30 g
2. 2 Potatoes≈ $2.15 per kg 95 g
3. 3 Onions≈ $1.60 per kg 35 g
4. 4 Parsleypack 50 g ≈ $1.50 5 g
5. 5 Milk 2.5%pack 930 ml ≈ $0.91 20 ml
6. 6 Butterpack 180 g ≈ $1.60 8 g
7. 7 Cod filletpack 600 g ≈ $9.00 160 g
8. 8 Salt 2 g
9. 9 Sunflower oil 16 ml
10. 10 Dillpack 50 g ≈ $1.80 5 g

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

Method

1. Poach the fish in boiling water for 10 minutes

2. Finely chop the onion³, dice the potatoes², and tie the parsley⁴ for the broth

3. Add the vegetables and salt to the broth, simmer for 10 minutes

4. Mix flour into warm milk⁵, then stir into the broth

5. Slice the fish into pieces, chop the herbs, and add to the soup

6. Stir in butter⁶ and heat through for 2–3 minutes