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Salmon Dill Soup with Celery and Cream
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board

Ingredients
  

  • 2 tablespoons butter
  • 4 celery stalks, sliced
  • 4 cups fish broth
  • 1 pound salmon fillet, cut into 1-inch pieces
  • 1 cup heavy cream
  • 3 tablespoons chopped fresh dill
  • Salt and pepper to taste

Instructions
 

  • Melt the butter in a large pot over medium heat. Add the sliced celery and cook for 4 minutes until it softens slightly.
  • Pour in the fish broth and bring the mixture to a gentle simmer.
  • Add the salmon pieces to the pot. Simmer for 5 to 6 minutes until the salmon turns opaque and flakes easily.
  • Reduce the heat to low and stir in the heavy cream along with the chopped dill.
  • Season with salt and pepper. Heat through for 1 minute, then remove from the heat.

Notes

Stir the cream in at the end over low heat to prevent separation. Use fresh dill rather than dried for the best flavor. Leftovers reheat gently on the stove with a splash of broth if the soup thickens too much.
Course: Soup
Cuisine: American
Equipment: Large pot, Knife, Cutting board