Description
A comforting and creamy salmon soup packed with flavor, perfect for chilly evenings.
Ingredients
Scale
- 1 1/2 lbs fresh salmon filet, skin-off, cut into 1-inch cubes
- 3 Tbsp unsalted butter
- 3 large carrots, peeled and cut into 1/4-inch thick rounds
- 2 medium leeks, rinsed well and thinly sliced
- 1 lb Yukon gold potatoes, cut into 3/4-inch pieces
- 4 cups seafood stock
- Kosher salt
- Freshly ground black pepper
- 3/4 to 1 cup crème fraîche
- 1 bunch of fresh dill, about 1 cup chopped, plus more for serving
Instructions
- Melt the butter in a large soup pot or Dutch oven over medium-high heat.
- Add the sliced carrots and leeks, season with Kosher salt, and stir. Cook for 8-10 minutes until softened.
- Add the cubed potatoes and seafood stock; bring to a boil.
- Reduce heat to medium and cook for 10-15 minutes until the potatoes are fork-tender.
- Gently fold in the fresh salmon and 3/4 cup crème fraîche, stirring well.
- Cover and let simmer for another 3-5 minutes.
- Stir in the chopped dill, taste, and adjust seasoning as needed. Serve garnished with dill and freshly cracked black pepper.
Notes
For creamier texture, blend half of the soup and return it to the pot. Fresh lemon juice added before serving enhances the flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Simmering
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg