Salmon & Potato Milk Soup

Name: Salmon & Potato Milk Soup
Total time: 900 s
Yield: 2 Servings
Cuisine: British
Ingredients: 300 g Salmon Fillets *skin & bones removed; Salt & White Pepper; 1/2 Onion *cut into small pieces; 1 clove Garlic *finely chopped; 2 Potatoes *about 350g, cut into bite-size pieces; 20 g Butter; 1 cup Chicken Stock OR Vegetable Stock; 1 Bay Leaf; 1 cup Milk; 1-2 tablespoons chopped Dill *save some for topping; 2 tablespoons Corn Starch *mixed with 2 tablespoons Water

Hiroko Liston @hirokoliston

Melbourne, Australia

This is a very comforting soup and absolutely easy to cook. The softly cooked Salmon and Potato are delicious in this Milk Soup. I like to thicken the soup and it can be done with Corn Starch, but thickening is optional. Enjoy this Soup with your favourite bread.

Hiroko Liston @hirokoliston

Saved

Ingredients

15 minutes

2 Servings

300 gSalmon Fillets *skin & bones removed
Salt & White Pepper
1/2Onion *cut into small pieces
1 cloveGarlic *finely chopped
2Potatoes *about 350g, cut into bite-size pieces
20 gButter
1 cupChicken Stock OR Vegetable Stock
1Bay Leaf
1 cupMilk
1-2 tablespoonschopped Dill *save some for topping
2 tablespoonsCorn Starch *mixed with 2 tablespoons Water

Saved

Steps

15 minutes

1

Remove skin and bones from Salmon fillets, cut into bite-size pieces. Lightly season with Salt and White Pepper.
2

Melt Butter in a large saucepan over medium heat, add Onion, Garlic and Potato, stir for a few minutes.
3

Add Chicken Stock and Bay Leaf, cover with a lid, and cook until Potato is soft. Add Milk, bring back to the boil, add Salmon and Dill.
4

When Salmon is cooked, add Salt if required, and the soup is done, but you may wish to thicken the soup. Mix Corn Starch and Water, gradually add it, gently stirring constantly, until the desired thickness is achieved. You don’t need to add all of it.
5

Add some saved Dill on top and enjoy with your favourite bread.