This creamy Norwegian fish soup is ready to enjoy in just 30 minutes. Made with dill, lemon juice and veggies, it’s full of flavour.
Serves66
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
50g butter, chopped
1 leek, pale section only, thickly sliced
1 celery stick, cut into 1cm pieces
2 tbs plain flour
2 cups (500ml) fish stock
2 cups (500ml) reduced-fat milk
300ml pouring (pure) cream or thickened cream
500g potatoes, peeled, cut into 2cm pieces
460g pkt Coles Tasmanian Salmon Portions Skin Off, cut into 3cm pieces
1/4 cup (60ml) lemon juice
1 tbs chopped dill
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat 10g butter in a large saucepan over medium heat. Add the leek and celery. Cook, stirring occasionally, for 3 mins or until leek softens. Transfer to a plate.
Step 2
Melt the remaining butter in the pan over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, for 1 min or until grainy. Remove from heat. Add half the stock and use a balloon whisk to whisk until well combined. Add the remaining stock, milk and cream and stir until well combined. Add the potato and bring to a simmer over medium heat. Reduce heat to medium-low and cook for 8 mins or until the potato is tender.
Step 3
Add the leek mixture to the soup with the salmon. Cook, stirring, for 2-4 mins or until salmon is cooked to your liking. Add half the lemon juice. Stir to combine. Repeat with remaining lemon juice. Season. Stir in the dill.
