Salmon & Chinese Cabbage Milk Soup
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The ingredients needed to make Salmon & Chinese Cabbage Milk Soup:
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2 of pieces Fresh salmon filet
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1/4 of Chinese cabbage (small)
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600 ml of Milk
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1 tsp of Margarine (butter)
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2 of Soup stock cubes
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1 dash of Salt and pepper
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1 dash of Dried parsley
Steps to make Salmon & Chinese Cabbage Milk Soup:
- Cut the cabbage into 1 cm pieces. Cut the salmon pieces into 1/4.
- Put everything except the salt, pepper, and parsley into a pan and heat on medium heat.
- Once it starts to boil, add and mix in the butter and soup stock. Boil until the cabbage wilts.
- Add salt and pepper to taste and it's finished. Top with dried parsley as a finishing touch.
- If you have soup left over, use in risotto. Ingredients: I recommend soup, cooked rice, and melting cheese.
- Add rice to the soup and mix. Scatter cheese on top and microwave until the cheese melts. Eat it while it's hot.
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