This Nordic-style salmon soup is light, creamy and comforting, with tender salmon, sweet leek and hearty potatoes in a gentle, fragrant broth. If you enjoy salmon dinners, try our Quick Salmon and Broccoli Quiche and our Creamy Broccoli Vegetable Soup. It is a simple, healthy weeknight dinner that feels both cozy and elegant.
Ingredients
- 250 g (8.8 oz) salmon fillet
- 1 carrot, sliced
- 3 potatoes, cut into large cubes
- 1 leek stalk, sliced into half-rings (or 1 onion)
- 2.5 L (10.5 cups) water
- 2 bay leaves
- 1 tsp salt
- Oil for sauteing
Instructions
- Slice the carrot and leek into half-rings and saute over medium heat until half-cooked.
- Cut the potatoes into large cubes.
- Rinse the salmon, remove the skin and any bones with tweezers, and cut into medium pieces.
- In a heavy-bottomed soup pot, saute the leek and carrot, then add the water and potatoes. When the potatoes are nearly done, add the salmon, salt and bay leaves and simmer 15 minutes over medium-low heat.
Tips
Do not overcook the salmon — it should stay tender and flake easily. Remove the bay leaves before serving. For more fish soup ideas, see Allrecipes for classic soup recipes.
Nutrition: per 100 g: 43 kcal, protein 3 g, fat 2 g, carbs 3 g