Description
A comforting and creamy salmon soup loaded with fresh vegetables and flavors.
Ingredients
Scale
- 1 lb (450g) fresh salmon fillet, skin removed
- 2 large potatoes, diced
- 1 large onion, finely chopped
- 3 cups vegetable or fish broth
- 1 cup heavy cream
- 2 carrots, sliced
- 1 cup leek, sliced
- 1 tablespoon fresh dill, chopped
- 2 tablespoons butter
- Salt and black pepper to taste
- Lemon wedges, for serving
Instructions
- Chop the salmon fillet into bite-sized pieces and dice the potatoes, carrots, and onion.
- In a large pot, melt the butter over medium heat. Add onion, leek, and carrots. Sauté until the vegetables are soft, about 5 minutes.
- Pour in the vegetable or fish broth and add the diced potatoes. Bring to a boil, then reduce the heat and simmer for about 15 minutes or until the potatoes are tender.
- Gently add the salmon pieces to the pot. Cook for an additional 5-7 minutes, until the salmon is fully cooked and flakes easily.
- Stir in the heavy cream and fresh dill. Season with salt and black pepper to taste. Heat until just warmed through; do not boil.
- Ladle the soup into bowls, and serve with lemon wedges on the side.
Notes
- This soup can be served with crusty bread for a more filling meal.
- Feel free to add other vegetables such as spinach or peas for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg