Scandinavian Fish Soup

with Hearty Garlic Bread

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Instructions

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1 Fry

Peel potatoes and carrots and cut to small cubes. Slice leeks. Heat oil in a large pot over medium heat and fry leeks for 3–4 minutes.

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2 Add

Add potatoes and carrots and continue frying for 1–2 minutes.

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3 Boil

Add water, bay leaves, peppercorns, salt and stock cube in the pot and stir. Bring to a boil and simmer for about 20 minutes or until the potatoes and carrots are soft.

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4 Melt

In a small sauce pan, melt butter with oil and crushed garlic cloves. Stir and remove from the heat. Mix in half of the dill.

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5 Bake baguette

Preheat the oven to 200°C. Take a large piece of aluminum foil and place the baguette on it. Slice without cutting all the way through. With a spoon or a baking brush, pour the garlic oil on the baguette slices so that they are all evenly seasoned. If you have some nice salt flakes, sprinkle some on top. Wrap the baguette tightly in aluminum foil. Cook in the oven for 10–15 minutes until crispy and full of flavours.

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6 Serve

Once the potatoes are cooked, add the salmon chunks into the soup and mix carefully. The salmon pieces will cook through in just 2–3 minutes. Serve with the remaining dill and a slice of garlic bread.

Tips for fussy eaters

Serve mashed potatoes and carrots with a few fried chunks of salmon.

Pro tip

Make it even more comforting! Add a few tablespoons of cream.

A typical Scandinavian fish soup served for dinner at home, at school canteens and gatherings.

Cooking Time: 30 min

Cals 633 · Prot 39.1 · Carbs 59.7 · Fat 24.7

Ingredients

Number of people

Soup

Salmon cubes 350 Grams
Potatoes 400 Grams
Carrot 1 Pieces
Leeks 1 Pieces
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.25 Tsp
Water 1000 ML
Dried bay leaf 2 Pieces
Black peppercorn 5 Grams
Salt 0.5 Tsp
Vegetable stock cube 1 Pieces

Bread

Salted butter 25 Grams
Olive oil 1 Tbsp
Garlic cloves 5 Pieces
Fresh dill 15 Grams
Small baguette 1 Pieces

A typical Scandinavian fish soup served for dinner at home, at school canteens and gatherings.

Cooking Time: 30 min

Cals 633 · Prot 39.1 · Carbs 59.7 · Fat 24.7

Instructions

photo

1 Fry

Peel potatoes and carrots and cut to small cubes. Slice leeks. Heat oil in a large pot over medium heat and fry leeks for 3–4 minutes.

photo

2 Add

Add potatoes and carrots and continue frying for 1–2 minutes.

photo

3 Boil

Add water, bay leaves, peppercorns, salt and stock cube in the pot and stir. Bring to a boil and simmer for about 20 minutes or until the potatoes and carrots are soft.

photo

4 Melt

In a small sauce pan, melt butter with oil and crushed garlic cloves. Stir and remove from the heat. Mix in half of the dill.

photo

5 Bake baguette

Preheat the oven to 200°C. Take a large piece of aluminum foil and place the baguette on it. Slice without cutting all the way through. With a spoon or a baking brush, pour the garlic oil on the baguette slices so that they are all evenly seasoned. If you have some nice salt flakes, sprinkle some on top. Wrap the baguette tightly in aluminum foil. Cook in the oven for 10–15 minutes until crispy and full of flavours.

photo

6 Serve

Once the potatoes are cooked, add the salmon chunks into the soup and mix carefully. The salmon pieces will cook through in just 2–3 minutes. Serve with the remaining dill and a slice of garlic bread.

Tips for fussy eaters

Serve mashed potatoes and carrots with a few fried chunks of salmon.

Pro tip

Make it even more comforting! Add a few tablespoons of cream.

Ingredients

Number of people

Soup

Salmon cubes 350 Grams
Potatoes 400 Grams
Carrot 1 Pieces
Leeks 1 Pieces
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.25 Tsp
Water 1000 ML
Dried bay leaf 2 Pieces
Black peppercorn 5 Grams
Salt 0.5 Tsp
Vegetable stock cube 1 Pieces

Bread

Salted butter 25 Grams
Olive oil 1 Tbsp
Garlic cloves 5 Pieces
Fresh dill 15 Grams
Small baguette 1 Pieces
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