Name: Chilled smoked salmon and potato soup
Yield: 5 servings
Cuisine: Accompaniment
Ingredients: 125.00 ml water; 5.00 ml fresh chillies 573; 1.00 onion finely chopped; 3.00 potatoes peeled and diced; 1.00 Litres stock chicken; 375.00 ml milk fat-free; 1.00 lime juice only; 200.00 g salmon smoked; 0.00 freshly ground black pepper

Recipe Disclaimer

Tap for method

Ingredients (9)

125.00 ml	water
5.00 ml	fresh chillies — 573
1.00	onion — finely chopped
3.00	potatoes — peeled and diced
1.00 Litres	stock — chicken
375.00 ml	milk — fat-free
1.00	lime — juice only
200.00 g	salmon — smoked
0.00	freshly ground black pepper

Tap for ingredients

Method:

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.