Description
A comforting and creamy salmon soup featuring fresh dill and hearty vegetables, perfect for family gatherings and cozy nights.
Ingredients
- 1 lb salmon fillet, skin removed and cut into chunks
- 4 cups fish or vegetable broth
- 1 ½ cups heavy cream
- 4 medium potatoes, peeled and diced
- 2 medium carrots, peeled and sliced
- 1 small leek, thinly sliced
- 1 small onion, finely chopped
- 2 tbsp butter
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp allspice (optional, for extra warmth)
- 1 bay leaf
- ½ cup fresh dill, chopped
- 2 tbsp lemon juice
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sliced leek, stirring occasionally until soft and translucent.
- Pour in the broth and add diced potatoes, sliced carrots, bay leaf, salt, pepper, and allspice (if using). Bring to a gentle boil, then reduce heat to a simmer and cook for about 15 minutes until fork-tender.
- Gently place the salmon chunks into the pot, cooking for about 5 minutes until the salmon turns opaque and flakes easily.
- Lower the heat and slowly stir in the heavy cream, allowing the soup to heat through for another 2-3 minutes without boiling.
- Remove the bay leaf, stir in fresh dill and lemon juice, and serve into warm bowls with buttered rye bread.
Notes
For best flavor, use the freshest salmon available. Adjust seasonings to taste and serve with crusty bread for dipping.
