Norwegian Salmon Soup
A delicate, creamy Norwegian soup with salmon, potatoes and vegetables — a warming dish with a rich fish stock flavor.
Ingredients
- salmon500 g
- potato450 g
- carrot1 pcs
- leek0.5 stalk
- fish broth800 ml
- cream200 ml
- butter15 g
- wheat flour15 g
- dill15 g
- salt1 to taste
- black pepper1 to taste
Instructions
Cut the potatoes into small cubes, slice the carrot into thin half-rounds, and cut the leek into rings; cut the salmon into 2–3 cm chunks.
In a large pot, melt the butter over medium heat. Add the leek and carrot and sauté for 3–4 minutes, until the vegetables soften but don't brown.
Stir in the flour, mix well and cook for 1 minute. Gradually pour in the hot fish stock, whisking constantly to prevent lumps.
Add the potatoes, bring to a gentle simmer and cook for 12–15 minutes, until almost tender.
Pour in the cream and heat the soup over low heat, without letting it come to a rolling boil.
Add the salmon chunks to the soup and cook for 5–7 minutes, until the fish turns opaque and flakes easily.
Season with salt and black pepper to taste, remove from heat, sprinkle with fresh dill and serve hot.
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