This is a very comforting soup and absolutely easy to cook. The softly cooked Salmon and Potato are delicious in this Milk Soup. I like to thicken the soup and it can be done with Corn Starch, but thickening is optional. Enjoy this Soup with your favourite bread.

Makes

2 Servings

Ingredients

300g Salmon Fillets *skin & bones removed
Salt & White Pepper
1/2 Onion *cut into small pieces
1 clove Garlic *finely chopped
2 Potatoes *about 350g, cut into bite-size pieces
20g Butter
1 cup Chicken Stock OR Vegetable Stock
1 Bay Leaf
1 cup Milk
1 to 2 tablespoons chopped Dill *save some for topping
2 tablespoons Corn Starch *mixed with 2 tablespoons Water

Method
  1. Remove skin and bones from Salmon fillets, cut into bite-size pieces. Lightly season with Salt and White Pepper.
  2. Melt Butter in a large saucepan over medium heat, add Onion, Garlic and Potato, stir for a few minutes.
  3. Add Chicken Stock and Bay Leaf, cover with a lid, and cook until Potato is soft. Add Milk, bring back to the boil, add Salmon and Dill.
  4. When Salmon is cooked, the soup is done, but you may wish to thicken the soup. Mix Corn Starch and Water, gradually add it, gently stirring constantly, until the desired thickness is achieved. You don’t need to add all of it.
  5. Add some saved Dill on top and enjoy with your favourite bread.