Salmon Soup Oscar
Dive into the comforting elegance of Salmon Soup Oscar, a creamy and flavorful dish that pairs tender bites of salmon with hearty potatoes, sweet carrots, and fragrant leeks. This Scandinavian-inspired soup is enriched with a velvety blend of chicken or vegetable stock and heavy cream, delicately seasoned with dill, bay leaf, and a splash of lemon juice for a refreshing finish. Perfect for cozy weeknight dinners or a special lunch, this one-pot wonder is surprisingly simple to prepare, with just 45 minutes from start to finish. Serve it steaming hot with crusty bread or crackers for a satisfying meal that’s as nourishing as it is delicious. Keywords: salmon soup, creamy salmon soup, Scandinavian cuisine, hearty soup recipe, one-pot soup recipes.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 500 grams Salmon fillet, skinless and boneless
- 3 medium Potatoes, peeled and diced
- 2 medium Carrots, peeled and sliced
- 1 medium Leek, thinly sliced (white and light green parts only)
- 3 tablespoons Butter
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 2 tablespoons Fresh dill, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 tablespoon Lemon juice
- 1 whole Bay leaf
- 1 tablespoon All-purpose flour
Instructions
Cut the salmon fillet into bite-sized cubes and set aside in the refrigerator.
In a large pot, melt the butter over medium heat. Add the sliced leek and sauté for 3-4 minutes until softened but not browned.
Add the diced potatoes and sliced carrots to the pot. Sprinkle with the flour and stir well to coat the vegetables evenly.
Pour in the chicken or vegetable stock and add the bay leaf. Bring to a gentle boil, then reduce heat to a simmer. Cover the pot and let it cook for about 15 minutes, or until the potatoes and carrots are tender.
Once the vegetables are cooked through, reduce the heat to low. Stir in the heavy cream and season with salt and black pepper.
Add the cubed salmon to the soup. Simmer gently for 6-8 minutes, or until the salmon is just cooked through and tender. Avoid boiling to prevent the salmon from becoming tough.
Remove the bay leaf from the soup and stir in the chopped dill and lemon juice.
Taste and adjust seasoning as needed. Serve hot with crusty bread or crackers for a delightful meal.
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1537 mg | 67% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.1 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 16.6 mcg | 83% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1298 mg | 28% | |
*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.
