Cream of Salmon Soup
Indulge in the velvety, comforting flavors of Cream of Salmon Soup, the perfect dish to warm your soul on a chilly day. This hearty yet elegant soup combines tender chunks of fresh salmon with a medley of sautéed vegetables, creamy potatoes, and a luscious blend of fish or chicken stock and heavy cream. Enhanced with the fragrant notes of thyme, dill, and a hint of garlic, this recipe achieves a balance of delicate and savory. Finished with a squeeze of fresh lemon for a zesty twist, this soup is as satisfying as it is nourishing. Ready in just 45 minutes, Cream of Salmon Soup is an ideal one-pot meal that's perfect for weeknight dinners or special family gatherings. Garnish with extra dill and serve with crusty bread for a complete culinary delight.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 pieces celery stalks, finely chopped
- 1 medium carrot, peeled and finely chopped
- 2 pieces garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups fish stock or chicken stock
- 2 medium potatoes, peeled and diced
- 1 pound fresh salmon fillet, skin removed and cut into bite-sized pieces
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 piece bay leaf
- 1 teaspoon salt
- black pepper, to taste
- 2 tablespoons fresh dill, chopped
- lemon wedges, for serving
Instructions
In a large pot, heat the butter and olive oil over medium heat until melted.
Add the chopped onion, celery, and carrot, and sauté for 5-6 minutes until the vegetables are softened.
Stir in the minced garlic and sauté for another 1-2 minutes until fragrant, being careful not to burn it.
Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the fish or chicken stock, ensuring there are no lumps. Bring the mixture to a simmer.
Add the diced potatoes, dried thyme, and bay leaf to the pot. Cover and let it simmer for 10-12 minutes, or until the potatoes are tender.
Reduce the heat to low and add the salmon pieces to the soup. Simmer gently for 5-7 minutes, or until the salmon is cooked through and flakes easily.
Stir in the heavy cream, season the soup with salt and black pepper, and simmer for an additional 2-3 minutes without boiling.
Remove the bay leaf and stir in the fresh dill.
Serve hot with lemon wedges on the side for an optional bright citrusy finish.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 21.9 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 1006 mg | 44% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.5 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1008 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
