Ingredients
- 1 pound salmon fillet (skin on, if possible)
- 4 tablespoons butter
- 1 leek (large leek, trimmed, sliced and well rinsed)
- 5 cups fish stock (see note about Quick Stock)
- 1 pound potatoes (russets, peeled and cut in cubes)
- 1 carrot, whole (large carrot, peeled and sliced)
- 1 cups dill, minced (fresh, divided use)
- 1 cup heavy cream
- 1/4 teaspoon allspice (more or less, to taste)
- Note: The preparation steps include instructions for making Quick Fish Stock. Or, you can just buy ready-made at the grocery).
How to Make
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Step 1: Remove the skin from the salmon fillet, reserving the skin for next step. Cut the salmon into largish chunks.
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Step 2: Melt the butter in a soup pot and saute the leeks for 10 minutes, or until nice and soft.
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Step 3: While the leeks are cooking, put 5 cups of water and the reserved fish skin in a saucepan and bring to a boil, turn down the heat and simmer gently for 10 minutes.
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Step 4: Strain the broth and add to the pan with the leeks, along with the potatoes, carrots, and HALF of the fresh dill. Cook for another 10 minutes, or until the potatoes are just tender.
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Step 5: Add the salmon chunks to the soup along with the cream and allspice, and gently simmer on low heat until cooked through, just a few minutes. Add the remaining dill, and salt and pepper to taste. Serve with heavily buttered rye bread!
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This soup is even better the next day!
We hope you enjoy this recipe!
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