Dilly Cream of Salmon Soup
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
5-7
ingredients
- 1 lb salmon fillet
- 6 medium potatoes
- 2 medium onions
- 3 1⁄3 cups water
- 3 3⁄4 cups half-and-half or 3 3/4 cups heavy whipping cream
- 5 tablespoons butter or 5 tablespoons combination of some butter and margarine, softened
- 6 tablespoons finely chopped fresh dill
- 3 tablespoons sea salt or 3 tablespoons kosher salt
- 1⁄4 teaspoon ground mace (optional)
- ground black pepper
directions
- Peel and dice potatoes and onions 1/3-1/2" cubes.
- Carefully skin the salmon and cut into 1/2" wide strips; make one horizontal cut to halve strips then put salmon in fridge.
- In a stock pot add water, potatoes, onions and salt.
- Bring to a boil over moderate heat (might take awhile on an electric stove).
- Turn heat to low and simmer for an additional ten minutes (skim any foam).
- Finely chop dill
- Add half and half/cream and bring to boil over moderate heat.
- When slightly thickened, reduce to low heat.
- Add salmon and cook for 3 minutes on low heat.
- Add dill and stir.
- Add ground black pepper to taste then mix in 5 tbsp of softened butter and/or margarine (I like to use 2 tbsps butter and 3 margarine).
- Add mace if you have it, stir and cook for another 5 minutes.
- Taste the soup and if necessary, add salt.
- Done!
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RECIPE SUBMITTED BY
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I love my husband Dylan and our two little furbabies, Shelby (woof!) and Jake (meow!) both of whom suffer from terminal cuteness.
They are my life and I would be lost without them.
My home is my sanctuary and I love to cook.