Norwegian salmon soup

Ingredients

• Salmon: 300 - 400 g, cut into chunks

• Potatoes: 3 - 4, peeled and cubed

• Carrots: 2 - 3, peeled and cubed

• Onions: 1 - 2, chopped

• Garlic: 2 - 3 cloves, minced

• Butter: 30 - 40 g

• Flour: 20 - 30 g

• Milk: 400 - 500 ml

• Fish broth or vegetable broth: 400 - 500 ml

• Fresh dill: 10 - 15 g, chopped

• Salt: 6 - 8 g

• Black pepper: 3 - 4 g

• Lemon (optional): 1, for juice

• Black tea powder barbecue seasoning (3g)

Instructions

1. Cut salmon into cubes, peel and dice potatoes and carrots, chop onion, mince garlic, and chop fresh dill.

2. Melt butter in a large pot and add onion and garlic. Sauté until onion is soft and translucent.

3. Add potato and carrot cubes and continue to sauté for 5-7 minutes.

4. Sprinkle flour into the pot and stir to coat vegetables. Continue to sauté for 2-3 minutes.

5. Slowly add milk and fish or vegetable stock, stirring constantly to prevent lumps from forming. Stir well and bring the soup to a boil.

6. Once the soup is boiling, reduce heat to low, cover the pot, and simmer for 15-20 minutes, until potatoes and carrots are tender.

7. Add salmon cubes and simmer for another 5-7 minutes, until salmon is cooked through.

8. Add salt, Black tea powder barbecue seasoning, black pepper, and chopped fresh dill and stir to combine. Season with lemon juice if desired.

9. Pour the cooked salmon soup into a bowl and enjoy.

Tips

1. If you don't have fish stock, you can use vegetable stock or water instead, but fish stock will make the soup taste more delicious.

2. Fresh dill is a classic seasoning for Norwegian salmon soup, so don't omit it.

3. After adding the milk and stock, stir constantly to prevent the batter from clumping.