Originating in Finland, this soup is creamy and comforting, perfect for cooler weather and substantial enough as a meal in itself.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 8
| Ingredients | Preparation |
|
1 leek, sliced 4 potatoes, peeled and diced into 1.5cm cubes 1 small bulb fennel, cut into thin wedges 50g unsalted butter 500g salmon fillet, skin off, cut into small chunks 1 litre stock (fish or vegetable) 250ml cream 1 cup chopped fresh dill Salt and pepper to season |
1. Preheat oven to Hot air 100°C + 100% humidity. 2. Place leek, potatoes and fennel on a stainless steel unperforated tray and dot with butter. Cook on shelf position 2 for 15 minutes, or until potatoes are soft when tested with a sharp knife. 3. Place salmon in a single layer on a lined stainless steel perforated tray and add to the oven on shelf position 1 for the last 3 minutes of cooking. 4. Heat stock and cream in a saucepan over medium heat. Add dill and stir to combine. Season with salt and pepper. 5. Remove fish and vegetables from the oven and divide between warmed soup bowls. To finish 1. Ladle soup over the top and serve with crusty bread. |
