Creamy Salmon And Prawn Soup – a delicious recipe with potatoes, onion, fish stock, lemon pepper, dill, salmon. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Scrub and cut the potatoes into about 2 cm chunks. Peal and chop the onion. Place the potatoes and onion in a pan with the fish stock, lemon pepper and chopped dill. Cook until potatoes are soft.
2
While the potatoes and onions are cooking cut the salmon to 2 cm pieces and devein the prawns.
3
Once potatoes are done add the fish, prawns and sour cream and cook gently until the salmon and prawns are done. This should only take a couple of minutes.
4
Add the butter (optional). Check the seasoning, depending on how salty your fish stock is you might need to add some salt. Garnish with fresh dill and serve with toasted sour dough rye bread.or fresh warm bread rolls.
616
kcal
Calories
28
g
Fat
49
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 1/4 pounds new potatoes, 1 onion large, 4 1/4 cups fish stock, 1/2 teaspoon lemon pepper, and more.
Yes, Creamy Salmon And Prawn Soup falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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