Fennel flavoured creamy salmon soup.
Ingredients
½ kg of potatoes
1-2 carrots
½-1 onion
½-1 fennel
1 tblsp of oil or butter
About 6-7 dl of water
1 tsp of salt
Around 6 allspice pellets
1-2 bay leaves
About 300 grams of salmon fillet
2 dl of cream
1-2 tblsp of lemon juice
Steps
Peel and cut the potatoes and carrots. Peel and chop the onion.
Half the fennel lengthwise and wash it. Remove its hard stem and cut it to slices.
Heat a high edged pot. Add butter or oil, potatoes, onions, carrots, and fennel into the pot. Let them cook in the oil for a few minutes.
Add the water and flavour with salt, allspice, and bay leaves. Heat until boiling and boil for about 15 minutes.
Meanwhile cut the salmon into cubes.
Once the potatoes are ready, add cream and salmon. Wash the cream can with a bit of water and add that into the pot as well.
Heat until it boils again and turn off the stove. Let it simmer for about five minutes underneath a lid.
Finish the soup with lemon juice. Check the taste and serve immediately.
