Creamy Salmon Soup

🥣 Creamy Salmon Soup
Ingredients:
1 lb (450 g) salmon fillets, skin removed, cut into chunks
1 tbsp butter or olive oil
1 onion, finely chopped
2 garlic cloves, minced
2 carrots, diced
2 potatoes, peeled and diced
1 celery stalk, diced (optional)
4 cups (1 liter) fish or chicken stock
1 cup (240 ml) heavy cream or half-and-half
1 bay leaf
1 tsp dried dill (or 1 tbsp fresh dill, chopped)
Salt & pepper, to taste
Lemon wedges, for serving

Instructions:
1. Sauté aromatics: In a large pot, heat butter or oil over medium heat. Add onion, garlic, carrots, and celery. Cook for 5 minutes until softened.

2. Add potatoes & stock: Stir in potatoes, bay leaf, and stock. Bring to a boil, then reduce heat and simmer 15 minutes, until potatoes are tender.

3. Add salmon: Gently stir in salmon chunks. Simmer 5–7 minutes until fish is just cooked through.

4. Make it creamy: Lower the heat, stir in cream and dill. Season with salt and pepper. Do not boil after adding cream.

5. Serve: Ladle into bowls, garnish with extra dill, and serve with lemon wedges and crusty bread.



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