Classic Finnish Salmon Pesto Soup with Rye Croutons

Method

1. Dice the potatoes and onion, and mince the garlic.
2. In a pot, sauté the onion and garlic until fragrant.
3. Add the potatoes and cook for 5 minutes.
4. Add the salmon and cook until flaky.
5. Stir in the cream and pesto, then season with salt and pepper.
6. Toast the rye bread in butter until golden.
7. Serve the soup with the rye croutons on top.
8. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.