Chilled smoked salmon and potato soup

Recipe from: 10/1/2003 12:00:00 AM

Ingredients 9
Servings 5


  • 125
  • 5
    olive oil
  • 1
    large onion, finely chopped
  • 3
    potatoes, peeled and diced
  • 1
    chicken stock
  • 375
    fat-free milk
  • 1
    lime, juice of
  • 200
    smoked salmon
  • milled pepper


Heat olive oil and water in a large pot, reduce heat to low and sauté onions for three minutes, until soft and glassy - they must not be brown.
Add potatoes and toss to coat.
Cook for two minutes and add stock and milk.
Simmer on a low heat for about 20 minutes or until potatoes are cooked.
Cool slightly before transferring to a blender.
Add lime juice and salmon and blend until smooth.
Season and chill until needed.
Serve topped with keta (salmon roe), lumpfish, caviar or simply sprinkled with herbs.
Note: Cut costs by using smoked salmon off-cuts instead of slices>

Values (per portion)
Energy 602 kJ; Carbohydrate 12g; Protein 9g; Fat 6g.


Read more on: starch  |  sauté

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