Salmon Soup

Ingredients

1 small bunch chives
2 1/2 dl (1 cup) spinach leaves
2 carrots
150 g (5 oz., scant 2/3 cup) butter
2 3/4 liters (quarts) salmon stock
2 cloves garlic
2 Tbs. tomato paste
1/2 small bunch parsley
2 bay leaves
1 bunch fresh thyme
500 g ( 1 1/4 ponds) fresh salmon fillet
2 small dill pickles
3 Tbs. capers
salt
ground white pepper

Instructions

1) Shred chives, spinach & carrots.

2) Saute lightly in butter in a pot. Add stock, garlic, tomato paste, parsley, bay leaves & thyme.

3) Bring to a boil, then cut the salmon into large chunks & add. Lower the heat & simmer 4-5 min.

4) Cut the pickles into think strips & add with the capers & additional parsley, if necessary. Season with salt & pepper.

5) Serve the soup hot with whipped sour cream & whole-grain rolls.

6) Makes about 3 liters (quarts) soup. Enjoy!