Creamy Lemon Salmon Soup
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
6 -8
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Calories
392 kcal
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Course
Dinner
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Cuisine
Scandinavian
Creamy Lemon Salmon Soup
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My creamy salmon soup has chunks of tender salmon and veggies in a light lemon cream broth.
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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
Instructions
make fish stock
- 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.
- Turn down the heat so it boils gently for 15 minutes, partially covered.
- Turn off the heat and let sit until ready to use.
- Strain the stock through a fine mesh strainer before using or refrigerating.
make the soup
- While the stock is simmering, melt butter in a large Dutch oven or stock pot.
- Sauté the onion for a minute or two, stirring almost constantly.
- Add the potatoes, fennel, and carrots to the pot.
- Strain the fish stock right into the pot, discarding the solids.
- 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.
- Cut the salmon into large-ish chunks.
- Stir in the cream, lemon juice, and salmon and bring back to a simmer. Add salt, if necessary, and black pepper to taste.
- 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.
- 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.
Nutrition Information
Show Details
Calories
392kcal
(20%)
Carbohydrates
20g
(7%)
Protein
19g
(38%)
Fat
27g
(42%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
106mg
(35%)
Sodium
544mg
(23%)
Potassium
982mg
(28%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
7698IU
(154%)
Vitamin C
23mg
(26%)
Calcium
89mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6-8
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 20g | 7% |
| Protein | 19g | 38% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 106mg | 35% |
| Sodium | 544mg | 23% |
| Potassium | 982mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 7698IU | 154% |
| Vitamin C | 23mg | 26% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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