Creamy Lemon Salmon Soup
My creamy salmon soup has chunks of tender salmon and veggies in a light lemon cream broth.
Servings: 6 -8
Equipment
- Large Dutch oven or stock pot
Ingredients
fish broth
- 1 lb salmon fillet, skin removed but saved
- 2 bay leaves
- 1-2 tsp dill seed or fennel seed
- 6 allspice berries
soup
- 4 Tbsp butter
- 1 medium yellow onion, peeled and diced
- 3/4 lb baby potatoes, left whole if tiny. Halve or quarter larger new potatoes. I don't peel them.
- 1 bulb fennel, diced
- 4 carrots, peeled and sliced
- 1 pinch saffron threads
- 1/4 tsp ground allspice
- 1 cup cream
- 3-4 Tbsp lemon juice. Start with 2 tablespoons and add more to taste.
- salt and fresh cracked black pepper
- fresh dill
Instructions
make fish stock
- Bring 8 cups cold water, salmon skin, bay leaves, and optional spices like dill seed and allspice berries to a boil in a large saucepan or pot.
- Turn down the heat so it boils gently for 15 minutes, partially covered.
- Turn off the heat and let sit until ready to use.
- Strain the stock through a fine mesh strainer before using or refrigerating.
make the soup
- While the stock is simmering, melt butter in a large Dutch oven or stock pot.
- Sauté the onion for a minute or two, stirring almost constantly.
- Add the potatoes, fennel, and carrots to the pot.
- Strain the fish stock right into the pot, discarding the solids.
- Add saffron and allspice to the stock, crushing the saffron with your fingers as you add it. Bring back to a simmer and cook gently for 10-15 minutes until the veggies are just tender but still firm.
- Cut the salmon into large-ish chunks.
- Stir in the cream, lemon juice, and salmon and bring back to a simmer. Add salt, if necessary, and black pepper to taste.
- At this point I turn off the heat, cover the pot, and let sit until I'm ready to serve. The heat of the soup will cook the salmon in a few minutes. You can also let the soup cool and refrigerate at this point, to serve later.
- Bring back to a simmer right before serving, and taste again to see if anything needs adjusting. Serve the soup with a shower of fresh dill.
Nutrition
Calories: 392 kcal · Carbohydrates: 20 g · Protein: 19 g · Fat: 27 g · Saturated Fat: 15 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 7 g · Trans Fat: 0.3 g · Cholesterol: 106 mg · Sodium: 544 mg · Potassium: 982 mg · Fiber: 4 g · Sugar: 6 g · Vitamin A: 7698 IU · Vitamin C: 23 mg · Calcium: 89 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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