Salmon soup with cream

Ingredients for 4 servings:

• 600 g potatoes
• 200 g carrot(s)
• 1 stalk(s) leek
• 1 tbsp butter
• 600 ml vegetable stock
• 1 bay leaf
• Allspice
• 400 g salmon fillet(s)
• 200 g whipped cream
• 2 tbsp lemon juice
• salt and pepper
• e.g. Dill, fresh, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Dice the potatoes and carrots, and slice the leeks. Sauté the vegetables in the pan in melted butter. Deglaze with vegetable stock. Add the bay leaf and a pinch of allspice. Simmer for about 10 minutes, until the potatoes are tender. Meanwhile, dice the salmon. Add the cream and lemon juice to the pan and bring back to a boil. Remove the pan from the heat, add the salmon cubes, and let it simmer. Season with salt and pepper and serve with freshly chopped dill.