A hearty fish soup where salmon fillet, potato and dill meet cream. With its smooth texture and lightly salty, creamy taste, it's a warming choice for cold days that can also be served comfortably at guest tables.
Melt the butter and sauté the finely chopped leek and carrot until softened.
Add the diced potatoes and fish stock, bring to a boil, then cook over low heat until the potatoes are softened.
Add the diced salmon to the soup and cook over low heat for 3-4 minutes, until the fish turns opaque. Caution: Do not boil, or the salmon may fall apart.
Add the cream and salt and stir, then serve hot sprinkled with dill.
Allergen: contains fish and dairy. Important: Add the salmon to the soup last and don't let it boil — overcooking causes the fish to fall apart and become dry. Caution: check the salmon fillet for any remaining bones before serving.
If you remove the salmon's skin and cut it into small cubes before adding it, it cooks evenly in the soup and the risk of it falling apart decreases.
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