Creamy Fish Soup with Leek

1. 1 Cream 20%pack 500 ml ≈ $3.00 40 ml
2. 2 Leekpack 300 g ≈ $2.50 30 g
3. 3 Potatoes≈ $2.15 per kg 45 g
4. 4 Salmon filletpack 400 g ≈ $10.50 40 g
5. 5 Butterpack 180 g ≈ $1.60 4 g
6. 6 Parmesanpack 200 g ≈ $6.00 11 g
7. 7 Salt 2 g
8. 8 Sunflower oil 11 ml

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

Method

1. Simmer fish stock from heads, bellies, tails, and fins for at least 1 hour.

2. Peel and finely dice the potatoes³.

3. Finely chop the leek².

4. Sauté the leek² in butter⁵ for 10 minutes.

5. Remove the fish from the stock. Pick the meat from the bones. Strain the stock, then season with salt.

6. Cook the leek² and potatoes³ in the stock. Add cream¹ for the last 5 minutes.

7. Blend the soup smooth, then return it to the pot.

In short

• In the planner this dish is cooked for two days: reheat on day two.