Buy all ingredients right below the recipe
Ingredients
- 2 large carrots (approx. 200 g)
- 200 g waxy potatoes
- 200 g leek
- 3 tbsp extra virgin olive oil
- 1.2 l fish stock
- 1 handful fresh dill
- 300 g fresh salmon fillet (skinless)
- 100 ml cooking cream (12% fat)
- Salt
- Ground black pepper
Preparation
- 1Peel the carrots and cut them into thin slices. Also peel the potatoes and cut them into small cubes. Clean the leek and cut it into fine rings.
- 2Heat 3 tbsp olive oil in a large pot over medium heat. Add the prepared carrots, potatoes, and leek and sauté everything for about 4–5 minutes, stirring constantly. Pour in the fish stock, add salt and pepper, and bring the soup to a boil over high heat. Once it boils, reduce the heat to medium and let the soup simmer for 13–15 minutes until the vegetables are soft.
- 3Meanwhile, finely chop the dill and cut the salmon fillet into cubes of about 2 cm.
- 4After the cooking time, add the cream, salmon cubes, and chopped dill to the pot. Let everything simmer for another 3–4 minutes over medium heat until the salmon is cooked through.
- 5Turn off the stove, divide the finished soup among 4 plates, and serve immediately. Enjoy your meal!
