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My recipe
Salmon vegetable soup
- 1 – 1.5 l fish stock
- 10 cm of leek
- 300 g potatoes
- 2 middle sized carrots
- 200 g broccoli
- 1 small sweet pepper
- 600 g salmon fillet
- 5 junipers
- 1 bay leaf
- 5 peas black pepper
- 2 peas allspice
- 150 ml white vine
- 1 sweet red pepper
- 200 m low fat cream
- 1 tea spoon of sugar
- 1 Tbsp of melted butter
- salt, chopped dill, green onion
- Bring the fish stock to boil, add berries, pepper and bay leaf. Cut potatoes and carrots into slices, add to the boiling stock. Boil for 15 minutes on low heat.
- Preheat the melted butter, stew the leek and the sweet pepper, add up to the stock.
- Pour in the white vine, add salt and sugar, and boil for 5-7 minutes.
- Put broccoli pieces and cut into cubes salmon fillet into the soup, bring to boil, reduce heat and cook for 10 minutes.
- Pour in whipping cream and bring the soup to boil one more time, and then remove from heat. Serve with chopped dill end green onions.
Thoughts and Ideas
I replaced broccoli with zucchini, because I don't like it. White vine can be replaced with lemon juice as well. Also, the whipping cream can be served separately from the soup.
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