EatSmarter exclusive recipe

Potato Soup with Salmon1 Adult and 1 Child (1-6 Years)

Potato Soup with Salmon - Potato Soup with Salmon - If you want to be a foodie, you can practice here with breakfast
Potato Soup with Salmon - If you want to be a foodie, you can practice here with breakfast

(1)

Calories:538 kcal
Difficulty:easy
Preparation:35 min
Ready in:50 min
Gluten-free
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1 serving contains (Percentage of daily recommendation)
Calories538 kcal(27%)
Protein53 g(106%)
Fat22 g(28%)
Carbohydrates29 g(11%)
Added Sugar0 g(0%)
Roughage8 g(27%)

Recipe Development: EAT SMARTER

Ingredients

For servings

1 stalkLeek (approximately 350 grams)
2starchy Potatoes (about 250 grams)
1 tablespoonCanola oil (20 grams)
¼ teaspoonsFennel seed
Salt
white Pepper
½ bunchesBasil (30 grams)
5 ½ ouncesSalmon
⅜ cupsMilk (low-fat)
Nutmeg

Kitchen Utensils

1 Cutting board, 1 Small knife, 1 Peeler, 1 Tablespoon, 1 Teaspoon, 1 Pot, 1 Wooden spoon, 1 Measuring cups, 1 Large knife, 1 Immersion blender, 1 Nutmeg grater, 1 Paper towel

Directions

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1 Trim leeks and cut lengthwise. Rinse thoroughly under running water, shake dry and cut into finger-thick rings.
2 Rinse potatoes, peel and cut into 1 1/2 inch cubes.
3 Heat the oil with fennel seeds in a pot. Sauté leeks, add potatoes and pour in 400 ml (approximately 1 3/4 cups) of water. Season with salt and pepper and bring to a boil. Cover and cook over medium heat until tender, about 20 minutes.
4 Meanwhile, rinse basil, shake dry, pluck leaves and cut into fine strips.
5 Rinse salmon, pat dry with paper towels and cut into 2 cm (approximately 3/4 inch) cubes.
6 Puree potato-leek mixture with an immersion blender and stir in the milk. Grate in some nutmeg. Dilute the soup with a little water as desired.
7 Put salmon in the soup and let simmer over medium heat for about 3 minutes. Stir in basil, season soup again and serve.
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