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Norwegian Salmon and Dill Soup
A comforting and creamy soup featuring tender chunks of salmon, potatoes, and fresh dill, embodying the simple yet delicious flavors of Norwegian cuisine.
ð§ ææ
- 50 g Butter
- 1 medium Onion(chopped)
- 1 medium Carrot(chopped)
- 5 medium Potatoes(peeled and cubed)
- 2 l Water or Fish Stock
- 300 g Salmon Fillet(skinless, cut into chunks)
- 200 ml Heavy Cream
- 0.5 cup Fresh Dill(chopped, plus more for garnish)
- 1 tsp Salt(to taste)
- 0.5 tsp Black Pepper(to taste)
ðšâð³ äœãæ¹
- 1
Melt butter in a large pot or Dutch oven over medium heat. Add chopped onion and carrot and sauté for about 5 minutes until softened.
- 2
Add the cubed potatoes and water (or fish stock) to the pot. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until potatoes are tender.
- 3
Add the salmon chunks and chopped dill to the pot. Cook for another 5-7 minutes, or until the salmon is cooked through and flakes easily.
- 4
Stir in the heavy cream, salt, and pepper. Heat gently for 2-3 minutes, but do not boil.
- 5
Ladle the soup into bowls, garnish with extra fresh dill, and serve hot.
ð¡ ããã®ã³ã: Serve with crusty bread for dipping.
ð¡ ããã®ã³ã
- âFor a richer flavor, use fish stock instead of water.
- âDon't overcook the salmon; it cooks quickly in the hot soup.
- âAdjust the amount of dill to your preference.
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- Add a splash of lemon juice for brightness.
- Include other vegetables like leeks or celery.
- For a dairy-free version, use a plant-based milk or omit the cream.