“This is an extremely easy cream of salmon soup that can be made with half and half instead of heavy whipping cream (probably even whole milk although I haven't tried that...yet).”
READY IN:
1hr
SERVES:
5-7
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and dice potatoes and onions 1/3-1/2" cubes.
  2. Carefully skin the salmon and cut into 1/2" wide strips; make one horizontal cut to halve strips then put salmon in fridge.
  3. In a stock pot add water, potatoes, onions and salt.
  4. Bring to a boil over moderate heat (might take awhile on an electric stove).
  5. Turn heat to low and simmer for an additional ten minutes (skim any foam).
  6. Finely chop dill
  7. Add half and half/cream and bring to boil over moderate heat.
  8. When slightly thickened, reduce to low heat.
  9. Add salmon and cook for 3 minutes on low heat.
  10. Add dill and stir.
  11. 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).
  12. Add mace if you have it, stir and cook for another 5 minutes.
  13. Taste the soup and if necessary, add salt.
  14. Done!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: