FRIJE

Instructions

• 1.   Peel and then cut the carrots into rounds.
• 2.   Cut off the ends of the leeks to keep only the white part, then finely slice them. Place them in a colander and rinse thoroughly to remove impurities.
• 3.   Wash and then cut the potatoes into cubes.
• 4.   If necessary, remove the skin from the salmon. Cut it into pieces.
• 5.   Heat a drizzle of olive oil in a saucepan over medium heat. Add the leeks, carrots, and potatoes. Season with salt and pepper and sauté for 5 to 6 minutes, stirring.
• 6.   Add the fish stock and 250ml of hot water per person. Bring to a boil, then cover and let simmer for 10 minutes over low heat.
• 7.   Once the vegetables are cooked, add the salmon cubes, the sour cream, and the chopped dill. Continue cooking for 6 to 7 minutes.
• 8.   Serve the creamy salmon & vegetable soup in a bowl or a deep plate. Sprinkle with fresh dill, if you have any left, and re-season according to your taste. It's ready!

Nutritional information *

Reference

• jow.fr/recipes/soupe-cremeuse-au-saumon-et-legumes-91t37fphg8lc02sb1a7e