Salmon with Creamy Potato-Leek Soup
with dill, chives & sour creamCalories
:
649 kcalProtein
:
33.6g proteinTotal
:
25 minutesDifficulty
:
EasyCalorie Smart
Extra Veggies
-30% carbs
High Protein
Special Ingredient
Allergens:
- Milk (including lactose)
- Vis
There is a special ingredient in your box! Our organic sour cream comes from Klaas' dairy farm. Here, the cows decide for themselves when they want to be milked.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
50 g
Potatoes
½ piece
Kohlrabi
1 piece
Leek
½ piece
Red onion
10 g
Fresh dill & chives
50 g
Spinach
50 g
Organic sour cream
(Contains: Milk (including lactose))
1 piece
Salmon fillet
(Contains: Vis)
Not included in your delivery
300 milliliters
Low sodium mushroom or vegetable stock
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
½ tablespoon
White wine vinegar
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2717 kJ
Calories649 kcal
Fat40.4 g
Saturated Fat12.2 g
Carbohydrate32.1 g
Sugar17.1 g
Dietary Fiber12.7 g
Protein33.6 g
Cholesterol30 mg
Salt1.4 g
Trans Fat0.3 g
Potassium1404.3 mg
Calcium261.5 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Prepare the stock in a pot or saucepan. Peel the potatoes and then cut them into rough chunks.
- Boil the potatoes in the stock for 12 - 15 minutes, then set aside without draining.
- Discard the top of the kohlrabi, then peel and dice it into 1cm cubes.
- Chop the onion and slice the leek into thin rings.
2
- Heat a drizzle of olive oil in a soup pot over medium-high heat.
- Fry the leek with the kohlrabi and the onion for 6 - 8 minutes until soft, stirring occasionally. Season with salt and pepper.
- Deglaze with the white wine vinegar and a generous splash of water, then keep warm over a low heat.
- Meanwhile, roughly chop the fresh herbs.
3
- Melt a knob of butter in a frying pan over medium-high heat and fry the fish on its skin for 2 - 3 minutes.
- Flip and fry for 2 more minutes, seasoning with salt and pepper.
- Use an immersion blender to process the potatoes and the stock until smooth.
- Transfer the potato purée and the spinach to the vegetables, then mix well to combine.
Did you know... the spinach in this recipe contains folate, a vitamin that supports the immune system.
4
- Stir two thirds of the sour cream into the soup, then season to taste with salt and pepper.
- Serve the soup in bowls, topped with the fish and the rest of the sour cream.
- Garnish with the fresh herbs and drizzle with extra virgin olive oil as preferred.
- Finish with some extra black pepper as preferred.
