Creamy Cod Soup

1. 1 Cod filletpack 600 g ≈ $9.00 160 g
2. 2 Potatoes≈ $2.19 per kg 95 g
3. 3 Onions≈ $1.60 per kg 35 g
4. 4 Parsleypack 50 g ≈ $1.50 5 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Milk 2.5%pack 930 ml ≈ $0.88 200 ml
7. 7 Wheat flour 15 g
8. 8 Butterpack 180 g ≈ $1.58 8 g
9. 9 Salt 2 g

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

Method

1. Bring 400 ml of water to a boil, add the cod¹, and simmer for 8–10 minutes until the flesh turns opaque, then remove the fish from the broth.

2. Finely chop the onion³, cut the potatoes² into cubes, and tie the parsley⁴ into a bundle.

3. Add the potatoes², onion³, parsley⁴ bundle, and salt to the broth, and simmer for 10 minutes until the potatoes are tender. Remove the parsley bundle.

4. Mix the flour into warm milk⁶ until smooth, then slowly pour it into the broth while stirring, and cook for 3 minutes until slightly thickened.

5. Cut the cod¹ into boneless pieces, chop the dill⁵, and add both to the soup.

6. Stir in the butter⁸ and heat gently for 2–3 minutes without letting it boil.