Creamy Fish Soup with Salmon and Leeks Recipe

Ingredients with Measurements:
- 2 tablespoons of butter
- 2 leeks, white and light green parts only, thinly sliced
- 2 garlic cloves, minced
- 1/4 cup of all-purpose flour
- 4 cups of fish stock
- 1 cup of heavy cream
- 1 pound of salmon fillet, skin removed and cut into 1-inch pieces
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of chopped fresh dill

Special equipment needed:
- Large pot
- Immersion blender or regular blender

Step-by-step instructions:

1. In a large pot, melt the butter over medium heat. Add the leeks and garlic and cook until softened, about 5 minutes.

2. Sprinkle the flour over the leeks and stir to combine. Cook for 1-2 minutes until the flour is lightly browned.

3. Gradually whisk in the fish stock, stirring constantly to prevent lumps from forming. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.

4. Using an immersion blender or regular blender, puree the soup until smooth.

5. Return the soup to the pot and stir in the heavy cream. Add the salmon, salt, and pepper, and cook for 5-7 minutes until the salmon is cooked through.

6. Stir in the chopped dill and serve hot.


Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories: 420
Fat: 28g
Saturated Fat: 16g
Cholesterol: 130mg
Sodium: 700mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 4g
Protein: 25g

Substitutions for ingredients:
- Instead of salmon, you can use any other firm-fleshed fish such as cod or halibut.
- If you don't have fish stock, you can use chicken or vegetable stock instead.
- You can substitute the heavy cream with half-and-half or whole milk for a lighter version of the soup.

Variations:
- Add other seafood such as shrimp or scallops to the soup.
- Add diced potatoes or carrots for a heartier soup.
- Use different herbs such as parsley or chives instead of dill.

Tips and tricks:
- Be sure to remove the skin from the salmon before adding it to the soup.
- Use a sharp knife to cut the salmon into even pieces.
- Don't overcook the salmon as it will become tough and dry.

Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.

Presentation ideas:
Serve the soup in individual bowls and garnish with a sprig of fresh dill.

Garnishes:
Fresh dill, croutons, or a dollop of sour cream.

Pairings:
Serve the soup with a crusty bread or a side salad.

Suggested side dishes:
Roasted vegetables, garlic bread, or a Caesar salad.

Troubleshooting advice:
If the soup is too thick, add more fish stock or cream to thin it out. If it's too thin, simmer it for a few more minutes to reduce and thicken.

Food safety advice:
Be sure to cook the salmon to an internal temperature of 145°F to ensure it's safe to eat.

Food history:
Creamy fish soups have been a popular dish in Scandinavian and Nordic cuisine for centuries.

Flavor profiles:
Creamy, savory, and slightly sweet from the leeks.

Serving suggestions:
Serve the soup as a starter or as a main dish with a side salad or bread.

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Taste: Creamy, Fishy, Salmony, Leeky, Savory