Salmon soup

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Salmon soup



500 grams (18 ounces) of salmon fillet

2 mid-sized carrots

6 mid-sized potatoes

1-2 mid-sized onions

2 bay leaves

10 allspice berries

1 liter (4 cups) fish stock

20 milliliters (4 teaspoons) heavy cream

25-50 milliliters (5-10 teaspoons) fresh dill, chopped


Black pepper
Serves 4

1. Chop vegetables and salmon into preferred sizes.

2. Bring the fish stock to boil and add all of the seasonings, vegetables and cream. Boil over medium heat for about 15 minutes.

3. Add the fish and simmer over high heat for a few more minutes until cooked.

4. Add salt and pepper to taste.

5. Sprinkle with dill. May use chopped leek or chives as alternatives.

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