Creamy salmon soup

Ingredients:

4-5 servings

400 g Mummon ready-to-boil potatoes
400 g salmon fillet
2 carrots
1 onion
0.5 l water
1 fish stock cube
2 dl heavy cream
butter
fresh dill
black pepper

Preparation:

Finely chop the onion. Peel and slice the carrots. Remove the skin and any bones from the salmon fillet. Cut the fillet into about 2 cm cubes.

Bring the water in a pot to a boil and add the stock cube to the water. Add the chopped onion and sliced carrot. Let it cook for a few minutes. Add the boiling potatoes. Reduce the heat. Let simmer gently for about 10 minutes, until the carrots are tender.

Finely chop the dill and add it to the pot. Add the cream and the pieces of salmon. Bring to a boil. Stir gently so the salmon pieces don’t break apart. Check the salt and season with pepper.

Serve e.g. with Mummon potato flatbreads.