Salmon Soup

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Veggie-loaded Salmon Soup cooked in a light and creamy broth with a touch of fresh dill, a healthy, delicious and nutritious soup that is packed with all the goodness we need from a meal. It's incredibly comforting not only in the cold season, but also all year round, and it's a great family-favourite soup recipe that goes down well for lunch and dinner.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Soup

Servings: people

Calories: 403kcal

Author: Daniela Apostol

Ingredients

2 salmon fillets
1 tablespoon olive oil
30 g salted butter ( 2 tbsp)
3 medium potatoes
250 g mixed vegetables ( broccoli and cauliflower florets, sliced carrots, 2cups )
1 onion
2 cloves of garlic
750 ml chicken stock/broth ( or fish stock, 3 cups)
65 ml double cream (heavy cream, ¼ cup)
2 tablespoon fresh dill
1 teaspoon salt
¼ teaspoon ground black pepper

Instructions

In a large pot, add the butter and olive oil and allow the butter to melt.
Add the peeled and chopped garlic and onion and fry until golden.
Add the broccoli and cauliflower florets, sliced carrots, peeled and chopped potatoes and stock, place a lid on the pot and leave to cook until the veggies are nearly tender.
Have the cream in small bowl, and gradually add a few tablespoons of the hot liquid, mixing well after every tablespoon.
Remove the pot from the heat, and pour the hot cream in, then give it a mix.
Add the fish fillets cut into chunks and skin removed.
Place the lid back on, and cook for a further 5 minutes for the salmon to be poached and the veggies tender.
Season with salt and pepper and garnish with freshly choppped dill.

Video

Notes

The golden rule when adding cream/yogurt/sour cream or creme fraiche to any hot soup/stew is that they must have the same temperature to the hot liquid, or they will curdle and you will end up with a not-so-appealing dish - still tasty though!
Simply add a few tablespoons of the hot liquid to the cream, mixing well after each tablespoon added, then remove the pot from the heat and add the cream - no curdling whatsoever!
Salmon cooks super fast in a hot broth, it really doesn't need more than 5 minutes, so make sure the veggies are nearly cooked through before adding the fish it - cooked for too long, the salmon will not keep its shape.

Nutrition