Salmon and horseradish soup recipe

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  • Serves 4
  • 8 mins to prepare and 20 mins to cook
  • 475 calories / serving
  • Freezable
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HEALTHY SalmonandHorseradishSoup He

Heat the oil in a large pan and sauté the sliced leeks for 6 minutes. Add the chopped potatoes and stock and bring to the boil. Simmer for 16-18 minutes, until the potatoes are tender. Add half the salmon and cook for a further 2 minutes.

Process in a blender or food processor with the creamed horseradish and cream until smooth. Return to the pan, add the remaining chunks of salmon and reheat until the salmon is cooked – about 2-3 minutes.

Serve garnished with snipped chives.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

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  • Ingredients

  • 1tbsp olive oil
  • 1 leek , trimmed and sliced
  • 500g (1lb) potatoes, peeled and chopped
  • 1 litre (1¾pts) fish stock
  • 260g (8½oz) salmon fillet, cut into chunks
  • 100g (3½oz) double cream
  • 1½tbsp creamed horseradish
  • snipped chives, to serve
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  • Energy 1979kj 475kcal 24%
  • Fat 25g 36%
  • Saturates 10g 50%
  • Sugars 3g 3%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 45.3g Protein 19.8g Fibre 5.3g

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