Creamy Salmon Soup
Servings: 4 servings
Ingredients
- 1.5 l fish stock if you'd like the soup to have less of that "fishy" taste you may add 0.5l of fish stock and 1l of vegetable stock.
- 500 g salmon
- 250 g heavy cream
- 1 big potato or two small
- 1 big carrot or two small
- 1 medium onion or two small
- 40 g butter
- 1 handful of fresh dill
- 1 tsp salt or to taste
- 1 tsp pepper or to taste
Instructions
- Remove the skin of the salmon and cut the salmon fillet in smaller pieces.
- Peel carrot, potato and onion. Cut them all into small rings or cubes.
- Take a handful of fresh dill and chop well.
- Add 40g off butter into a pot and let it melt.
- Add onions and cook for about 5 mins.
- Add 1.5l of fish stock, carrots, potatoes and let everything boil for 15 minutes.
- After 15 minutes add your salmon and 250 g of heavy cream. Let it simmer for 5-7 minutes until the salmon is fully cooked.
- Add salt and pepper to taste. Add fresh dill and mix everything together.
- Enjoy!
Notes
If you want your soup to have less of that “fishy taste” instead of using 1.5 l of fish stock you can mix 0.5l of fish stock with 1l of vegetable stock.