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Ingredients
- 2 large carrots (approx. 200 g)
- 200 g of potatoes (type A or B)
- 200 g of leek
- 3 tablespoons of extra virgin olive oil
- 1.2 l of fish (or vegetable) broth
- 1 handful of fresh dill
- 300 g of fresh salmon fillet (skinless)
- 100 ml of cooking cream (12% fat)
- salt to taste
- black pepper to taste
Instructions
- 1Peel the carrots and cut them into thin rounds. Peel the potatoes and cut them into small cubes. Cut the leek into thin rounds.
- 2In a large pot, heat 3 tablespoons of olive oil over medium heat. Add the carrots, potatoes, and leek, then sauté the vegetables for 4-5 minutes. Pour in the fish (or vegetable) broth, add salt and pepper, then bring to a boil. Reduce the heat and simmer for 13-15 minutes, until the vegetables have softened.
- 3Meanwhile, finely chop the dill and cut the salmon fillet into cubes of approximately 2 cm.
- 4After the vegetables have cooked, add the cooking cream, salmon cubes, and chopped dill to the pot. Let it simmer for another 3-4 minutes over medium heat, until the salmon is well cooked.
- 5Turn off the heat, let the soup rest for one minute, then portion it into bowls and serve warm.
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