A delicious winter version of porridge I enjoy throughout the year especially in winter. Lots of flavors and soft gentle comforting textures;

Created for one of my best friends. She loves cheese and pasta. She is Swiss and this initiated the creation of this dish. Make sure you have plenty of wine to wash this down. And yes make more as this is comfort food extra ordinaire. 

The one and only balsamic cocoa mayonnaise. Below you find my fine tuned recipe for a wonderful sauce. Enjoy! Below the list of ingredients and some optional extras!

<p>Influenced by finnish salmon soup called "LOHIKEITTO". This is my twist on the classic. Hyvää ruokahalua!</p>
<h3><hr id="system-readmore" /></h3>
<h3>Ingredients</h3>
<ul class="gkBullet2">
<li>1 Kg brocolli</li>
<li>2 large 90% boiled potatoes with the skin on. Cooled down and chopped in cubes</li>
<li>1.5 liter fish stock or 2 liter for a bigger pot.</li>
<li>50 cl full fat milk</li>
<li>3 Tbspn of fresh dill tops or 2 Tbspn dried dill tips.</li>
<li>1 onion finely diced</li>
<li>1 package of pepper cream cheese.</li>
<li>150 grams wild smoked salmon or 150 grams of poched wild salmon</li>
<li>1 Bunch of dill to decorate</li>
</ul>
<h3>Preparation</h3>
<p class="numblocks num-1"><span>1</span>Cook the potatoes and broccoli together in a top for 15 - 20 minutes in the fish stock. Take out the potatoes let them cool down. Add the dill. Get a blender and blend the broccoli until you have soup with no broccoli pieces left and cook for another 15 minutes.</p>
<p class="numblocks num-1"><span>2</span>In the mean time fry the onion gently until light brown and soft.</p>
<p class="numblocks num-1"><span>3</span>Add milk to the soup. Chop the potatoe and add the cubes to the soup. Put on a low heat.</p>
<p class="numblocks num-1"><span>4</span>Taste and add salt if needed. Becarecful as the salmon will add some satliness as well.</p>
<p class="numblocks num-1"><span>5</span>Plate up and add some pices of salmon on top of the soup with a dollop of pepper cream cheese</p>