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Rice, Salmon, and Leek Meal Soup

Soup Soup lunch Salmon Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 30 minutes
Cost per serving: 2,01 €
Energy: 517 kcal / serving

Instructions

  • 1.   Slice the leeks, including half of the green part.
  • 2.   Sauté the rice for 2 minutes in a Dutch oven with olive oil, thyme, and bay leaf. Then add the leeks and mix for 2 minutes. Pour in 1.2 liters of water and crumble in the bouillon cubes. Bring to a boil and let simmer for 10 minutes.
  • 3.   Add the cooking cream and peas to the soup. Bring to a boil again and adjust the seasoning. Cut the salmon into cubes, add them to the Dutch oven, and remove from heat. Cover and let rest for 2 minutes.
  • 4.   Serve hot, with a lemon wedge.

Notes & Suggestions

  • Tip: add some fresh dill to enhance your soup. Feel free to prepare this recipe in advance. Only add the salmon at the last minute.

Ingredients for servings

  • 250 g of salmon fillet
  • 2 leeks
  • 50 g of green pea (frozen)
  • 4 sprig of thyme
  • 1 lemon
  • 150 g of basmati rice
  • 20 cl of 30% liquid cream
  • 2 vegetable bouillon cubes
  • 1 bay leaf
  • 2 tablespoon of olive oil
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    517 kcal
    26 %
  • Fat
    30,83 g
    44 %
  • of which saturated
    13,38 g
    67 %
  • Carbohydrates
    37,2 g
    14 %
  • of which sugar
    ?
    ?
  • Protein
    19,54 g
    39 %
  • Fibers
    3,28 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference