Creamy Salmon Soup
Indulge in the rich, comforting flavors of 'Creamy Salmon Soup,' a hearty dish that combines tender chunks of salmon with a medley of wholesome vegetables in a velvety, cream-infused broth. Perfectly balanced with the savory depth of fish stock, aromatic hints of dried dill, and a zesty touch of lemon juice, this recipe is both satisfying and vibrant. The addition of potatoes brings heartiness, while fresh dill and garlic elevate the aroma to irresistible levels. Ready in just an hour, this easy-to-make soup promises a restaurant-quality meal that’s ideal for cozy family dinners or impressing guests. Serve hot with a sprinkle of fresh dill for a gorgeous, flavorful presentation.
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Recipe Information
Ingredients
- 500 grams salmon fillet
- 30 grams unsalted butter
- 1 medium onion
- 1 medium carrot
- 1 celery stalk
- 2 cloves garlic
- 2 tablespoons all-purpose flour
- 1000 milliliters fish stock or vegetable broth
- 250 milliliters heavy cream
- 200 grams potatoes
- 1 bay leaf
- 1 teaspoon dried dill
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh dill
- 1 tablespoon lemon juice
Instructions
Start by preparing the vegetables. Dice the onion, carrot, and celery finely. Mince the garlic cloves. Peel and cube the potatoes into small pieces.
In a large pot, melt the butter over medium heat. Add the onion, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Add the minced garlic and all-purpose flour to the pot. Stir constantly for about 1 minute, allowing the flour to cook slightly.
Gradually add the fish stock (or vegetable broth), stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.
Stir in the cubed potatoes, bay leaf, and dried dill. Let the soup simmer uncovered for about 15 minutes, or until the potatoes are tender.
Cut the salmon fillet into bite-sized chunks and add it to the pot. Season the soup with salt and black pepper.
Pour in the heavy cream and continue to simmer for another 10 minutes, ensuring the salmon is cooked through and the flavors meld.
Remove the bay leaf, then stir in the lemon juice and fresh dill just before serving.
Ladle the soup into bowls, garnish with additional fresh dill if desired, and serve hot.
Nutrition Facts
Calories |
2945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.4 g | 265% | |
| Saturated Fat | 87.5 g | 438% | |
| Polyunsaturated Fat | 26.1 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 5705 mg | 248% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 12.6 g | ||
| Protein | 167.0 g | 334% | |
| Vitamin D | 68.5 mcg | 342% | |
| Calcium | 283 mg | 22% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 4163 mg | 89% | |
*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.
