Finnish Creamy Salmon Soup

1. 1 Salmon filletpack 400 g ≈ $10.50 120 g
2. 2 Potatoes≈ $2.15 per kg 150 g
3. 3 Cream 10%pack 500 ml ≈ $2.40 100 ml
4. 4 Onions≈ $1.60 per kg 40 g
5. 5 Carrots≈ $1.50 per kg 30 g
6. 6 Butterpack 180 g ≈ $1.60 8 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Bay leaves to taste
9. 9 Salt 2 g

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

Method

1. Prepare: peel the onion⁴ and carrot⁵; dice the onion into 1 cm cubes, dice the carrot into 1 cm cubes, peel the potatoes² and dice them into 2 cm cubes; keep the bay leaf nearby.

2. Heat a pot over medium heat and pour in the oil.

3. Sauté the onion⁴ and carrot⁵ over low heat for 3 minutes until translucent, stirring.

4. Pour 400 ml of water into the pot, add the cubed potatoes² and the bay leaf; bring to a boil and simmer over medium heat for 12 minutes until the potatoes are tender.

5. Add the salmon¹ in chunks and cook over medium heat for 5 minutes until the fish is tender.

6. Stir in the cream³, season to taste and warm over low heat, avoiding boils, until hot; remove from heat.

7. Serve with chopped dill⁷, with fresh bread or croutons; lemon wedges may be offered if desired.

In short

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