Dilly Cream of Salmon Soup
Indulge in the creamy, herby goodness of Dilly Cream of Salmon Soup—a comforting and elegant meal perfect for any occasion. This rich and velvety soup blends tender chunks of fresh salmon with the aromatic trio of sautéed onion, carrot, and celery, all brought together with a splash of heavy cream. Highlighted by the bright, zesty flavor of fresh dill and a hint of lemon juice, this dish strikes a perfect balance of warmth and freshness. Simmered gently with a bay leaf for depth and served with crusty bread on the side, this soup is a satisfying choice whether you're hosting a dinner party or enjoying a cozy night in. Ready in under an hour, this seafood soup is a must-try for lovers of quick yet sophisticated recipes.
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 medium yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken stock
- 1 pound salmon fillet, skinless and cubed
- 1 cup heavy cream
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 4 sprigs fresh dill sprigs (for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes, or until the vegetables are soft and translucent.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken stock, making sure to avoid lumps. Add the bay leaf and bring the mixture to a gentle simmer.
Add the cubed salmon to the pot and cook for 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork.
Reduce the heat to low and stir in the heavy cream, fresh dill, lemon juice, salt, and black pepper.
Simmer gently for another 5 minutes, allowing the flavors to meld. Adjust seasoning to taste, if needed.
Remove the bay leaf and ladle the soup into bowls.
Garnish each bowl with a sprig of fresh dill and serve warm with crusty bread, if desired.
Nutrition Facts
Calories |
3678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.6 g | 260% | |
| Saturated Fat | 85.0 g | 425% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 5738 mg | 249% | |
| Total Carbohydrate | 247.4 g | 90% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 24.0 g | ||
| Protein | 184.8 g | 370% | |
| Vitamin D | 59.8 mcg | 299% | |
| Calcium | 443 mg | 34% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3038 mg | 65% | |
*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.
