This salmon soup is easy to make, quick, super healthy and perfect for every occasion. Imagine delicious chunks of salmon and just-right potatoes in a delicious creamy soup with a good helping of fresh dill. Ah!
prep time 10 min cook time 25 min
ingredients for 4
- 500 g fresh salmon fillet, skinned and cut into chunks
- 2 tablespoons butter
- 1 leek, well rinsed, trimmed and sliced
- 1 small onion, diced
- 8 potatoes (buy a firm variety since they need to retain their shape through cooking), peeled and cut into mouth-size cubes/chunks
- 1,25 l fish stock (you can use the skin to make your own) or water
- 1 large carrot, sliced
- 2 dl heavy cream
- 1 cup of fresh dill, finely chopped
- 5-6 whole allspice
- 2 bay leaves
- salt and pepper
1. Melt the butter in a fairly large soup pot and sauté leeks and onion until soft, about 8-10 min.
2. Meanwhile cut the salmon fillet into chunks, peel and cut the potatoes and slice the carrot.
3. Add the fish stock to the pot with the potatoes, carrots, bay leaves and allspice and let cook for another 12-15 min until the potatoes are just tender.
4. Add the salmon chunks along with the cream and gently simmer on low heat until cooked through, only a few minutes. Add dill and pepper and check the salt.
5. Ladle into soup bowls and enjoy with rye bread and butter.
BUON APPETITO!