Cream soup with salmon, potatoes and garlic
Ingredients
- 1 onion
- 2-3 cloves garlic
- 3-4 potatoes
- 2-3 sprigs thyme
- 1 tbsp olive oil
- 1 tbsp butter
- ¾ tsp pepper mix
- ¼ tsp paprika
- salt, to taste
- 1400 ml water
- 450 g salmon fillets
- 200 g smoked salmon
- 240 ml condensed milk, 10%
- 70 g cream cheese
Utensils
- peeler
- knife
- cutting board
- pan
Instructions
- Peel the vegetables.
- Dice the onion and garlic into small cubes.
- Chop the potatoes into medium-sized pieces.
- Pluck the thyme leaves from the sprigs.
- Heat the olive oil and butter in a saucepan.
- Onion and garlic over a low heat Sauté for 4-5 minutes until tender.
- Add potatoes, thyme, spices and salt.
- Cook, stirring, for 5-7 minutes.
- Pour in water, bring to a boil.
- Soup 7-10 Simmer for minutes until the potatoes are tender.
- Chop the fish into large cubes and add to the saucepan.
- Cook the soup for a further 3-5 minutes.
- If desired, set aside some of the salmon to use in the soup later to serve.
- Round off with condensed milk and cream cheese and mix well.
- Remove the pot from the heat.
- Pure the soup with a hand blender to the desired consistency and serve immediately.
