Creamy Lemon Salmon Soup

Equipment

• Large Dutch oven or stock pot

Ingredients

• fish broth
• 1 lb salmon fillet, skin removed but saved
• 2 bay leaves
• 1-2 tsp dill seed or fennel seed
• 6 allspice berries
• soup
• 4 Tbsp butter
• 1 medium yellow onion, peeled and diced
• 3/4 lb baby potatoes, left whole if tiny. Halve or quarter larger new potatoes. I don't peel them.
• 1 bulb fennel, diced
• 4 carrots, peeled and sliced
• 1 pinch saffron threads
• 1/4 tsp ground allspice
• 1 cup cream
• 3-4 Tbsp lemon juice. Start with 2 tablespoons and add more to taste.
• salt and fresh cracked black pepper
• fresh dill

Steps

1. make fish stock
2. Bring 8 cups cold water, salmon skin, bay leaves, and optional spices like dill seed and allspice berries to a boil in a large saucepan or pot.
3. making fish stock for creamy lemon salmon soup.
4. Turn down the heat so it boils gently for 15 minutes, partially covered.
5. Turn off the heat and let sit until ready to use.
6. Strain the stock through a fine mesh strainer before using or refrigerating.
7. make the soup
8. While the stock is simmering, melt butter in a large Dutch oven or stock pot.
9. Sauté the onion for a minute or two, stirring almost constantly.
10. Add the potatoes, fennel, and carrots to the pot.
11. Sautéing veggies for creamy salmon soup.
12. Strain the fish stock right into the pot, discarding the solids.
13. Add saffron and allspice to the stock, crushing the saffron with your fingers as you add it. Bring back to a simmer and cook gently for 10-15 minutes until the veggies are just tender but still firm.
14. Adding fish broth to salmon soup.
15. Cut the salmon into large-ish chunks.
16. Salmon cut into chunks for soup.
17. Stir in the cream, lemon juice, and salmon and bring back to a simmer. Add salt, if necessary, and black pepper to taste.
18. Adding salmon to creamy salmon soup.
19. At this point I turn off the heat, cover the pot, and let sit until I'm ready to serve. The heat of the soup will cook the salmon in a few minutes. You can also let the soup cool and refrigerate at this point, to serve later.
20. Creamy salmon soup with ladle.
21. Bring back to a simmer right before serving, and taste again to see if anything needs adjusting. Serve the soup with a shower of fresh dill.