Creamy salmon soup
Traditional Finnish salmon soup flavored with dill.
Ingredients
- 400 grams salmon fillet
- 1 cup double cream (heavy cream)
- 2 pounds of potatoes (1kg) 6 large ones
- 2 carrots
- ½ medium sized leek
- 1 garlic clove
- 1 tablespoon butter
- 2 psc fish stock cubes (or real fish stock)
- 6 psc bay leaves
- 5 psc whole allspice pepper
- 1 teaspoon black pepper corns
- 1 teaspoon salt
- ½ cup fresh chopped dill leaves.
Instructions
- Wash, peel, and chop your potatoes, and carrots into bite-size pieces. Make the carrots smaller than potatoes since they take a longer time to cook. Wash and chop your leek and chop the garlic clove also.
- Melt the butter in your pot and saute the onions.
- Add the potatoes, carrots and spices. Cover with water. Boil until nearly done, about 13 minutes.
- While the veggies are boiling prepare your salmon; remove the bones if you feel some. Cut the skin off and chop into small cubes about 1x1 inch.
- Add in the salmon and cream to the soup. Let boil/simmer for another 3-5 minutes until the salmon is cooked. As last add your fresh chopped dill. Taste the soup and add some more salt or black pepper if needed.
Video
Notes
Nutrition for one portion:
Fat:24 grams, carbs: 30 grams, fiber 3 grams, protein: 17,3 grams.
To make a milk-free salmon soup you can use a plant-based cream and use margarine or oil instead of butter.
Nutrition
Calories: 417kcal
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