Milk Soup with Red Fish and Potatoes
by Editorial Staff
If time is short and you want a hot first course, then make this quick fish soup with milk. Due to milk, the soup is very tender, and salmon and potatoes are responsible for satiety.
Cook: 35 minutes
Servings: 3
Ingredients
- Salmon (fillet) – 150 g
- Potatoes – 300 g
- Milk – 200 ml
- Flour – 1 teaspoon
- Green onion – 4 feathers
- Onions – 80 g
- Salt to taste
- Water – 500 ml
Directions
- Peel the onion and chop finely. Place in a heavy-bottomed saucepan.
- Peel and cut the potatoes into medium pieces. Add the potatoes to the onion pan.
- Pour in water, add salt and bring to a boil. Simmer over medium heat for 10 minutes.
- Cut the salmon fillet into medium pieces.
- Add salmon to the pan, stir and simmer for another 10 minutes over low heat.
- Combine cold milk with flour and mix well until smooth.
- Pour the milk mixture into a saucepan, stir and bring to a boil. Remove from heat.
- Finely chop the green onion and add to the prepared milk soup with red fish and potatoes. Stir.
Enjoy your meal!
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