Creamy Salmon Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
- 1 Ladle
- 1 measuring cup
- 1 Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 medium carrot diced
- 1 stalk celery diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 pound salmon fillet skin removed and cut into cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh dill chopped
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, and sauté until onions are translucent.
- Stir in diced carrot and celery, cooking for 5 minutes.
- Pour in chicken broth and bring the mixture to a boil.
- Reduce heat to a simmer and cook for 10 minutes.
- Stir in heavy cream and bring back to a gentle simmer.
- Add cubed salmon to the pot and cook until salmon is cooked through, about 5 minutes.
- Season the soup with salt and black pepper.
- Remove from heat and stir in fresh dill and lemon juice.
- Allow soup to rest for 5 minutes before serving.
Notes
For extra flavor, consider using a homemade chicken broth if possible. When adding the salmon, be gentle to prevent the pieces from breaking apart. If you prefer a thicker soup, you can add a tablespoon of flour to the sautéed vegetables before adding the broth. Adjust the seasoning according to your taste, and feel free to add a pinch of red pepper flakes for a bit of heat.
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