Ingredients
Scale
- 30 g unsalted butter (1 oz)
- 1 large leek, white part only, finely chopped
- 1 medium chopped carrot
- 5 medium potatoes, peeled and cubed into ½-inch pieces (400 g / 14 oz)
- 1.25 litres fish stock (5 cups)
- 450 g salmon fillets, skinned and cubed into 1-inch pieces (15.8 oz)
- 150 ml double cream (heavy cream) (1.7 fl oz)
- 75 g dill, roughly chopped (2.6 oz)
- Salt and pepper to taste
Instructions
- Start with the leek: Melt the butter in your pot over medium heat, then toss in the chopped leek. Cook it gently for 7-8 minutes, stirring often. You want it soft and fragrant, not browned. (Once, I got distracted, and the leeks burned—trust me, that bitter flavor doesn’t belong here.)
- Add the vegetables: Stir in the chopped carrot and potatoes, then pour in the fish stock. Bring it to a gentle boil, then reduce to a simmer. Cook for about 10 minutes, just until the potatoes are nearly tender.
- Introduce the salmon: Gently nestle the salmon chunks into the simmering soup. Pour in the cream, and stir carefully to combine. Simmer for another 3-4 minutes, just until the salmon is cooked through and flakes easily. (Overcooking the salmon can make it dry, so watch the clock!)
- Finish with dill: Stir in the chopped dill and let it simmer for just one more minute. This is where the soup transforms—the dill’s aroma is pure magic. Taste and season with salt and pepper.
Notes
This recipe makes about 4 generous servings, but it’s easy to scale. For a crowd, double the ingredients and use a larger pot. If you’re cooking for one, halve the recipe, but keep an eye on the simmering time—smaller quantities cook faster.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner