Description
A comforting and flavorful creamy dill salmon soup with perfectly cooked salmon in a rich, creamy broth.
Ingredients
Scale
- 1 pound salmon fillets, fresh or frozen
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced thinly
- 2 stalks celery, chopped
- 2 medium potatoes, peeled and diced
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Start by melting the butter in a large pot over medium heat. Once it’s sizzling, add the chopped onion and cook until they become translucent, about 5 minutes. Stir in the minced garlic and let it sauté for about 30 seconds.
- Add the sliced carrots and chopped celery to the pot, stirring occasionally. Cook for another 5 minutes. Next, toss in the diced potatoes and pour in your broth. Bring to a gentle boil.
- Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 15 minutes or until the potatoes and carrots are tender.
- Prepare your salmon by skinning and cutting it into bite-sized pieces, or ensure frozen salmon is adequately thawed.
- Once the veggies are tender, gently add the salmon pieces to the pot, followed by the chopped dill. Let it simmer for another 5-7 minutes until the salmon is cooked through.
- Stir in the heavy cream and lemon juice. Allow the soup to heat for another minute or two but don’t let it boil again. Season with salt and pepper to taste.
Notes
For a vegetarian version, replace salmon with tofu or chickpeas. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg