Creamy salmon soup with potatoes, dill and bread
Potatoes, carrots and leek simmered until tender in fish stock, finished with cream, chunks of salmon and plenty of dill. Serve with good bread. Many stir in a handful of baby spinach or some chives at the end.
- 30 minTime
- 18 minHands-on
- 4Portions
- ≈ 47 krper portion
- 730kcal per portion
Ingredients for 4 portions
- ≈ 7 dlWater
- 1 dlWhite wine, dry (optional)
- 1 ½ cubesFish stock
- 1Bay leaf
- 400 gPotato, in 1 cm cubes
- 2Carrots, in 1 cm cubes
- ½Leek, thinly sliced
- 500 gSalmon fillet, skinless, in 2 cm cubes
- 1 dlDill, chopped
- 2 dlDouble cream
- to tasteSalt
- to tasteBlack pepper
On the side
- 8 slicesBread
Method
- Pour the water, and the wine if using, into a large saucepan, crumble in the stock cubes, add the bay leaf and put the pan on the hob.
- Peel the potatoes and carrots and cut them into 1 cm cubes. Rinse the leek and slice it thinly.
- Add the vegetables to the boiling stock and simmer under a lid for about 10 minutes, until the potatoes are tender.
- Cut the salmon into 2 cm cubes and chop the dill.
- Remove the bay leaf. Stir in the cream and add the salmon. Simmer the soup gently for 3–4 minutes, until the salmon is just cooked through.
- Stir in the dill and season with salt and pepper. Serve the soup straight away with bread.
The cost is estimated from Swedish grocery prices.
