Salmon Soup
Dive into a bowl of comfort with this rich and creamy Salmon Soup, a hearty dish packed with flavor and wholesome ingredients. Featuring tender, flaky salmon fillet, velvety potatoes, and a medley of vegetables like carrot, celery, and onion, this soup is simmered to perfection in a savory chicken or vegetable stock and finished with a luxurious splash of heavy cream. A touch of fresh dill adds a herbaceous note, while a squeeze of lemon provides a refreshing zing to each spoonful. Ready in under an hour, this one-pot wonder is easy to prepare, making it perfect for weeknight dinners or cozy gatherings. Whether you're a seafood lover or a soup enthusiast, this recipe is sure to warm your heart and satisfy your cravings.
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Recipe Information
Ingredients
- 400 grams Salmon fillet (skinless, boneless)
- 3 medium Potatoes (peeled and diced)
- 1 large Carrot (peeled and diced)
- 1 large Celery stalk (sliced)
- 1 medium Yellow onion (diced)
- 2 cloves Garlic (minced)
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh dill (chopped)
- 1 whole Lemon (cut into wedges)
Instructions
Begin by preparing all the ingredients: dice the potatoes, carrot, celery, and onion, and mince the garlic. Cut the salmon into bite-sized cubes and set aside.
In a large pot, heat the butter and olive oil over medium heat. Once melted, add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Add the diced potatoes, carrot, and celery to the pot. Sauté for 5 minutes to soften the vegetables slightly.
Pour in the chicken or vegetable stock and bring the mixture to a boil. Reduce the heat to low and let it simmer for 15 minutes, or until the vegetables are tender.
Gently add the cubed salmon to the pot. Let the salmon cook in the simmering soup for 5-7 minutes, or until it is fully cooked and flakes easily with a fork.
Stir in the heavy cream, mixing until the soup is creamy and well combined. Season with salt and ground black pepper to taste.
Remove the pot from heat and garnish the soup with freshly chopped dill.
Serve hot with lemon wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 19.3 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 1496 mg | 65% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.1 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 14.3 mcg | 72% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1018 mg | 22% | |
*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.
