Ingredients with Measurements:
- 1 lb salmon fillet, skin removed and cut into bite-sized pieces
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 potatoes, peeled and diced
- 6 cups fish or vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp flour
- 1 bay leaf
- 1 tsp dried dill
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until softened.
2. Add the diced potatoes, bay leaf, and fish or vegetable broth to the pot. Bring to a boil, then reduce heat and let simmer for 15-20 minutes until the potatoes are tender.
3. Remove the bay leaf from the pot and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and puree in batches.
4. In a separate pan, melt the remaining butter over medium heat. Whisk in the flour to create a roux, and cook for 1-2 minutes until lightly browned.
5. Gradually whisk in the heavy cream, stirring constantly to prevent lumps. Cook for 2-3 minutes until the mixture thickens.
6. Add the cream mixture to the soup and stir to combine. Add the salmon pieces and dried dill to the pot, and let simmer for 5-7 minutes until the salmon is cooked through.
7. Season with salt and pepper to taste. Serve hot with crusty bread.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 25g
Carbohydrates: 25g
Protein: 24g
Sodium: 800mg
Substitutions for ingredients:
- Salmon can be substituted with other fish such as cod or trout.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
- Dried dill can be substituted with fresh dill.
Variations:
- Add chopped kale or spinach to the soup for extra nutrition.
- Use sweet potatoes instead of regular potatoes for a healthier option.
- Add a splash of white wine to the soup for extra flavor.
Tips and tricks:
- Be careful not to overcook the salmon, as it can become tough and dry.
- If the soup is too thick, add more broth or water to thin it out.
- Garnish with fresh dill or chopped chives for extra flavor.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprig of fresh dill on top.
Garnishes:
Fresh dill or chopped chives
Pairings:
Crusty bread, crackers, or a side salad
Suggested side dishes:
Finnish rye bread, cucumber salad, or roasted vegetables
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Salmon soup is a traditional Finnish dish that has been enjoyed for centuries. It is often served during the winter months when fresh fish is readily available.
Flavor profiles:
Creamy, savory, and slightly sweet
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Finnish