Creamy Salmon and Potato Soup

Ingredients

• 500g (1.1 lb) fresh salmon fillets, skin removed 500g (1.1 lb) fresh salmon fillets, skin removed
• 4 medium potatoes, peeled and diced 4 medium potatoes, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the fish or vegetable broth to a simmer over medium heat.
2. 2.
   Add the diced potatoes, chopped onion, sliced carrots, and celery to the pot. Cook for about 10 minutes or until the vegetables are tender.
3. 3.
   Cut the salmon fillets into bite-sized pieces and add them to the pot. Cook for an additional 5 minutes or until the salmon is cooked through.
4. 4.
   Stir in the heavy cream and fresh dill. Season with salt and pepper to taste.
5. 5.
   Simmer the soup for another 5 minutes to allow the flavors to meld together.
6. 6.
   Remove from heat and let the soup rest for a few minutes before serving.
7. 7.
   Ladle the creamy salmon and potato soup into bowls and garnish with additional fresh dill, if desired.

Treat your ingredients with care...

• Salmon — Make sure to remove the skin before adding it to the soup to ensure a smooth and creamy texture.

Tips & Tricks

• For a lighter version, you can substitute half of the heavy cream with milk or use a lighter cream alternative.
• Feel free to add other vegetables such as leeks or peas to customize the soup to your liking.
• Serve the soup with a slice of crusty bread for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Serving advice

Serve the Creamy Salmon and Potato Soup hot in bowls, garnished with a sprig of fresh dill. Accompany it with a slice of crusty bread for a satisfying meal.

Presentation advice

To enhance the presentation, drizzle a swirl of cream on top of the soup and sprinkle some chopped dill. Serve it in a rustic bowl or a traditional Finnish soup tureen for an authentic touch.