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
Servings: 4
300 g salmon
1 carrot
1 leek
900 ml vegetable broth
1 bunch dill
Steps
Cut the salmon into larger pieces, slice the carrot, and cut the leek into half-moons. Chop the dill and set it aside until the end.
Place the leek and carrot in a pot. Pour in 900 ml vegetable broth and cook for 12–18 minutes, until the vegetables are tender.
Add the salmon to the vegetable broth and cook over low heat for 5–7 minutes. The fish should be tender but not overcooked.
Add the dill once the salmon is cooked, then heat the soup briefly without prolonged boiling.
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