Potato Soup with Salmon
Potato soup with salmon makes even children crave healthy delights, just as Spoonsparrow offers for both young and grown gourmands.
Ingredients
- 350 g leeks (2 stalks)
- 250 g waxy potatoes (4 waxy potatoes)
- 20 g rapeseed oil (2 tbsp)
- 0.5 tsp Fennel seeds
- Salt
- white pepper
- 30 g basil (1 bunch)
- 300 g salmon fillet
- 200 ml milk (1.5% fat)
- nutmeg
Instructions
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1.
Clean the leeks and cut them lengthwise into halves. Rinse thoroughly under running water, shake dry, and slice into finger‑thick rings.
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2.
Wash, peel, and cube the potatoes about 1½ cm each.
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3.
Heat oil with fennel seeds in a pot. Sauté the leeks, add the potatoes, then pour in 400 ml water. Season with salt and pepper, bring to a boil. Cover and simmer over medium heat for 20 minutes until everything is tender.
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4.
Meanwhile wash the basil, shake dry, pluck the leaves, and cut into fine strips.
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5.
Rinse the salmon fillet, pat dry with paper towels, and cube it about 2 cm each.
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6.
Puree the potato‑leek mixture with a stick blender until smooth, then stir in the milk. Grate a little nutmeg directly into the soup. If desired, thin the soup with water to taste.
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7.
Add the salmon to the soup and let it cook over medium heat for about 3 minutes. Stir in the basil, adjust seasoning, and serve.
