Comforting Salmon Soup
Ingredients
Main Ingredients
salmon (cut into chunks)
400 g
potatoes (bite-sized pieces)
250 g
leek (sliced)
1 piece
carrot (cut into chunks)
1 piece
cream
100 ml
water
500 ml
fish broth cube
1 piece
dill (chopped)
1 bunch
lemon (zested and juiced)
1 piece
corn starch
1 tsp
olive oil
1 tbsp
salt
1 pinch
black pepper
1 pinch
Instructions
Sauté the leeks
Heat olive oil in a large pot over medium heat. Add the sliced leeks and a pinch of salt, then sauté for 2-3 minutes until softened.
Simmer the vegetables
Add the potatoes, carrots, water, and fish broth cube to the pot. Bring to a simmer and cook for about 10 minutes until the vegetables are almost tender.
Add salmon and cream
Gently stir in the salmon chunks, lemon zest, dill, and cream. Bring to a boil, then reduce heat and simmer for 5 minutes until the fish is perfectly cooked.
Thicken the soup
Mix corn starch with 1 tablespoon of hot water, then stir it into the soup to thicken slightly. Season with salt and pepper to taste.
Serve the soup
Ladle the soup into bowls. Squeeze fresh lemon juice over each serving and enjoy immediately.
Original recipe
Storage
Best enjoyed fresh. Reheat gently to avoid breaking up the salmon pieces.
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