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Extract from Broth • By Vicki Edgson • Published by Quarto

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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
10 mins
Serves
6

Broth
Variations on this creamy fish soup are found in all the Scandinavian countries but the two common ingredients to them all are salmon and dill. This is very filling and more of a complete meal than a first course. Wild salmon is undoubtedly one of the richest sources of omega-3 essential fatty acids, and it has a better flavour than the farmed sort.

SERVES 6

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© 2019 Vicki Edgson / Quarto · Reproduced with permission.
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  • Step 1

    Melt the butter in a large pan and cook the onion and leeks over a low to medium heat, stirring occasionally until they are tender but not coloured. Add the potatoes and cook, stirring, for 8–10 minutes. Reduce the heat if the onion starts to brown.

  • Step 2

    Add the fish broth and bay leaves and bring to the boil. Reduce the heat and add the tomatoes. Simmer gently, partially covered, for a few minutes until the potatoes are cooked and tender.

  • Step 3

    Add the salmon and spinach and continue cooking gently for 5 minutes until the salmon is cooked through. Season to taste.

  • Step 4

    Gently stir in the soured cream or crème fraîche and chopped dill, taking care not to break the salmon slices.
    Serve the soup in shallow bowls, garnished with sprigs of dill, with sliced rye bread.

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