Creamy salmon soup

Ingredients

• 170 g Salmon, cut into 2.5cm pieces
• 950 ml Chicken stock, low sodium
• 1 tbsp Olive oil
• 120 ml Heavy cream
• 250 g Leek, while and light green part chopped
• 12 pcs Scallops
• 2 pcs Carots, cut into strips
• 2 pcs Potatoes, peeled and diced
• 2 tbsp Butter
• 2 tbsp All purpose flour
• 2 tbsp Parsley, fresh, chopped

Method

1. Melt the butter over medium heat in sauce pot; add flour then cook, stirring for 2-3 minutes.
2. Gradually add the stock, stirring to combine.
3. Heat olive oil in skillet over medium-high heat; cook the carrots, leeks, and potatoes for 10 minutes, stirring.
4. Transfer the onion mix into stock and simmer for 5 minutes; add scallops, fish, and the cream.
5. Simmer for 5-7 minutes or until fish and scallops are tender.
6. Stir in parsley and remove from the heat.
7. Serve in soup bowls.