Salmon Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
- 1 Ladle
- 1 measuring cup
- 1 Stirring spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 medium potatoes peeled and diced
- 4 cups fish stock
- 1 pound salmon fillets skinned and cubed
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh dill chopped
- 1 lemon juiced
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sautéing until the onion is translucent.
- Add the diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in the fish stock and bring to a boil.
- Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
- Add the cubed salmon and heavy cream to the pot.
- Season with salt and black pepper, stirring gently.
- Cook for another 5 minutes, or until the salmon is cooked through.
- Remove from heat and stir in the chopped dill and lemon juice.
- Let the soup rest for 5 minutes before serving.
Notes
When selecting salmon, opt for fresh over frozen if possible for the best texture and flavor. If you prefer a thicker soup, mash some of the potatoes against the pot side with your spoon. Adjust the seasoning at the end according to taste, and consider serving with crusty bread for a complete meal.
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