Salmon and Vegetable Soup
Simple but delicious, this recipe is inspired by the fish soups of the Nordic countries: root vegetables and salmon in a lightly creamy, buttery broth of stock and milk, flavoured with dill.
Ingredients
- 30 g butter
- 1 large leek (approx 275 - 300 g) sliced and washed
- salt and pepper to taste
- 3 cloves garlic finely chopped (see Recipe Note 1)
- 250 g carrots peeled, chopped into bite sized pieces
- 500 g potatoes peeled, chopped into bite sized pieces
- 400 ml chicken or vegetable stock fish if homemade: fish stock cubes not recommended
- 400 ml milk see Recipe Note 2
- 20 g fresh dill chopped
- 300 g salmon (lightly smoked is highly recommended) cut into bite sized chunks
Instructions
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Melt the butter in a saucepan over medium heat.
Add the sliced leek and season with a little salt and pepper.
Cook, stirring often, for 8 minutes.
Stir in the garlic and cook for a further 2 minutes.
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Stir in the chopped carrot and cook for 2 minutes.
Stir in the chopped potato, season with a little more salt and pepper, and cook for 2 minutes more.
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Stir in the stock and milk plus HALF of the dill. Put on a lid then bring to the boil. Immediately turn the heat down to a simmer.
Cook for 8 - 12 minutes or until the vegetables are tender.
Stir in the salmon chunks and most of the rest of the dill (save some for a garnish) then leave at a low simmer for another 5 minutes or until the fish is just cooked.
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Take off the heat, check the seasoning, and serve garnished with the reserved dill.
Leftovers can be stored in the fridge and eaten with 2 days. Freezing not recommended.
Recipe Notes
Note #1 I like garlic in this soup even though it probably isn't traditional. If you prefer, leave it out and add a pinch of allspice plus a bay leaf instead.
Note #2 For a creamier soup, some of the milk can be replaced with single or double cream. HOWEVER, this should be added at the same time as the salmon and not with the stock or it might split.