SUPA DE SOMON | Reteta finlandeza de supa cu peste

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess

Remove the skin from the salmon using a sharp knife, cutting carefully at the edge.

Cut the salmon into chunks and set aside.

Melt butter in a medium heat pot.

Add chopped leeks and sauté until softened.

Add diced carrots and celery, and a little salt to help the vegetables release water.

Add diced potatoes and sauté together with the vegetables.

Dissolve 3 fish stock cubes in 2 liters of water and add to the pot.

Bring to a boil and simmer for 20-25 minutes until the potatoes are cooked.

Squeeze juice from half a lemon into the soup for acidity.

Add approximately 250-300 ml of cooking cream and stir gently.

Simmer for an additional 7-10 minutes until the salmon is cooked through.

Add a generous handful of dill before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens