Creamy Dill Salmon Soup
This creamy dill salmon soup is incredibly quick to prepare, offering a rich and flavorful meal in just 15 minutes. It’s perfect for a comforting weeknight dinner that doesn’t compromise on taste.
Equipment
- Large Pot or Dutch Oven
- Cutting Board
- Knife
- Measuring Cups and Spoons
- Ladle
Ingredients
Soup Base
- 400 g Salmon fillet skinless, boneless, cut into 1-inch cubes
- 1 tbsp Butter
- 0.5 medium Onion finely chopped
- 2 cloves Garlic minced
- 4 cups Vegetable or Fish Broth
- 0.75 cup Heavy Cream
- 0.25 cup Fresh Dill chopped
- 1 tbsp Lemon Juice
- 0.5 tsp Salt or to taste
- 0.25 tsp Black Pepper or to taste
Instructions
Preparation
- Melt butter in a large pot or Dutch oven over medium heat, then add chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the vegetable or fish broth and bring it to a gentle simmer, allowing the flavors to meld for about 5 minutes.
- Carefully add the salmon cubes to the simmering broth and cook for 3-5 minutes, or until the salmon is flaky and cooked through.
- Reduce the heat to low, then stir in the heavy cream, chopped fresh dill, and lemon juice. Heat through gently for 1-2 minutes, being careful not to boil after adding cream.
- Season the soup with salt and black pepper to taste, then ladle into bowls and serve immediately, garnished with extra fresh dill if desired.
Notes
For a richer flavor profile, consider adding a splash of white wine with the broth. Adjust the creaminess by adding more or less heavy cream according to your preference.