Swedish Summer Soup

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Ingredients

3	potatoes
1	leek
2 tbsp	butter
1	vegetable stock cube, for 1/2l of water
200 g	pollack fillet
100 ml	single cream
3 tbsp	parsley, chopped

Method

Preparation time: ca. 15 min / Cooking / Baking Time: ca. 30 min / Grade of difficulty: medium / Calories per portion: 300 kcal

Peel and dice the potatoes. Wash the leek, cut in rings and sauté in butter. Add the diced potatoes and ¾ l of water. Bring to the boil and dissolve the stock cube. Simmer until the potatoes are tender, then purée the soup. Season to taste with salt and pepper.

Dice the pollack fillet, add it to the soup and cook for further 5 minutes.

Refine the soup with the single cream and serve sprinkled with parsley.