Description
A comforting and nutritious salmon soup featuring fresh salmon, vibrant vegetables, and creamy goodness.
Ingredients
Scale
- 1 1/2 lbs fresh salmon filet, skin-off, cut into 1-inch cubes
- 3 Tbsp unsalted butter
- 3 large carrots, peeled and cut into 1/4-inch thick rounds
- 2 medium leeks, rinsed well and thinly sliced
- 1 lb Yukon gold potatoes, cut into 3/4-inch pieces
- 4 cups seafood stock
- Kosher salt
- Freshly ground black pepper
- 3/4 to 1 cup creme fraiche
- 1 bunch of fresh dill, about 1 cup chopped, plus more for serving
Instructions
- Melt 3 Tbsp of butter in a large soup pot or Dutch oven over medium-high heat.
- Add the sliced carrots and leeks, season with 1/2 tsp Kosher salt, and stir. Cook for 8-10 minutes until softened.
- Add the cubed potatoes and pour in 4 cups of seafood stock. Bring to a boil, reduce to medium heat, and cook for 10-15 minutes, or until the potatoes are tender.
- Gently add the fresh salmon and 3/4 cup of creme fraiche. Stir well, cover, and let it simmer for another 3-5 minutes until the salmon has cooked through.
- Stir in 1 cup chopped dill, taste, and adjust seasoning.
- Divide the soup into bowls and serve with additional dill and a sprinkle of black pepper.
Notes
Store leftovers in the refrigerator for up to 3 days or freeze in airtight containers for 2-3 months. Reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg