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Salmon and Dill Soup
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Source: https://recipheon.com/en/recipes/soups/salmon-and-dill-soup
About this recipe
Salmon and dill soup is a delicate yet satisfying soup made with vegetable broth, carrot, and leek. Salmon gives it fuller flavor and more substance, while dill contributes a fresh herbal aroma. Carrot mellows the broth, and leek creates a subtle vegetable base. Cook the salmon only briefly so it remains tender and does not fall apart in the hot soup.
Ingredients
300 g salmon
1 carrot
1 leek
900 ml vegetable broth
1 bunch dill
Steps
Check the salmon, remove the bones and any skin, then cut into larger pieces of similar size. Refrigerate while preparing the broth. Peel the carrot and cut into thin slices. Slit the leek lengthwise, rinse thoroughly between its layers and cut into half-rounds. Wash, dry and chop the dill.
Put the leek and carrot in a saucepan. Pour in 900 ml of vegetable broth, bring to a boil, then reduce the heat. Cook for 12–18 minutes, until a knife pierces the carrot easily.
Add the salmon to the vegetable broth and cook over low heat for 5–7 minutes without vigorous stirring. Check the thickest piece: the flesh should be opaque in the center and flake easily. If the center remains raw, cook briefly longer and check again.
Add the chopped dill, stir gently and heat only briefly. Serve immediately so further cooking does not dry out the salmon.
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