Lapland salmon soup

  • Time 25 minutes
  • Servings 2 People
  • 1 Cut the fish with cubes. You can take a steak salmon or a file. It's easier for Phil to cut.
  • 2 Prepare the corn for the fire of vegetables and fish. Cut the potato cubes, wipe your forehead, cut your worms in halfs, zukini in pieces. Put a cellphone with water on medium fire.
  • 3 In the olive oil, you're gonna start burying your onion for two minutes. Then add the zukini, and after the tomato, they shouldn't lose the juice. Take five minutes.
  • 4 Last one, add salmons and load 2-3 minutes.
  • 5 Put in the water cellar the carved vegetables, add potatoes. Get ten minutes under the roof.
  • 6 Cut the toast bread. Do the toast or fire on the pan on two sides.
  • 7 Put cream soup in the final stage. Have another five minutes. Take it off. Give the soup 5 to 10 minutes.
  • 8 Put the toast on the thin layer of oil and put it on the soup.
Nutrition Facts
  • Calories 1281
  • Total Fat 69,4 g
  • Protein 54,4 g
  • Total Carbohydrate 1281 g
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