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🍲 Creamy Potato Soup with Salmon and Shrimp

442 kcal · 30 min · 4 servings

Ingredients

• salmon fillet, frozen 600 g
• soup vegetables 1 bunch
• potatoes, mostly waxy 750 g
• onions, yellow 1 pc.
• organic lemons 1 pc.
• oil 2 tbsp
• vegetable broth 1.5 L
• salt pinch
• pepper, white ground pinch
• party shrimp 125 g
• whipping cream 100 g
• dill, fresh 20 g
• sour cream 100 g

Instructions

1. 1. Let the salmon fillet thaw overnight in the refrigerator.
2. 2. Wash the soup vegetables and peel them if necessary.
3. 3. Cut the vegetables into small pieces.
4. 4. Peel the potatoes and chop them into coarse cubes.
5. 5. Cut the onion in half and peel it.
6. 6. Dice the onion as well.
7. 7. Rinse the lemon under running water.
8. 8. Grate about one teaspoon of lemon zest.
9. 9. Cut the lemon in half.
10. 10. Squeeze the juice from the lemon.
11. 11. Heat about two tablespoons of oil in a pot over medium heat.
12. 12. Add the prepared vegetables to the hot oil.
13. 13. Sauté the vegetables for four to five minutes.
14. 14. Deglaze the vegetables with vegetable broth.
15. 15. Season the soup with salt and pepper.
16. 16. Add the grated lemon zest.
17. 17. Bring the soup to a boil.
18. 18. Reduce the heat and cover the pot.
19. 19. Let the soup simmer for about twenty minutes.
20. 20. Check if the vegetables are soft.
21. 21. Rinse the salmon and shrimp under cold water.
22. 22. Pat the fish and seafood dry with a kitchen towel.
23. 23. Cut the salmon into bite-sized pieces.
24. 24. Season the salmon pieces with salt and pepper.
25. 25. Add some lemon juice to the salmon pieces.
26. 26. Take some pieces of vegetables and potatoes out of the soup.
27. 27. Set the removed pieces aside.
28. 28. Puree the rest of the soup with an immersion blender.
29. 29. Stir cream into the pureed soup.
30. 30. Taste the soup and adjust the seasoning.
31. 31. Add the salmon cubes to the soup.
32. 32. Add the shrimp to the soup.
33. 33. Add the reserved vegetables back into the soup.
34. 34. Let everything simmer for five minutes.
35. 35. Wash the dill under running water.
36. 36. Pluck the dill leaves from the stems.
37. 37. Finely chop the dill leaves.
38. 38. Put the chopped dill into a small bowl.
39. 39. Mix the dill with sour cream.
40. 40. Serve the soup onto plates.
41. 41. Place a dollop of dill cream on each plate.
42. 42. Enjoy your meal!

Nutrition per serving

• kcal: 442
• Protein: 32 g · Fett/Fat: 25 g · Carbs: 24 g