Name: Nordic Salmon Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: ¼ cup butter; 1 ½ cups chopped leeks (white and light green parts); 1 ½ cups chopped celery; 1 ½ cups peeled and chopped carrots; 1 ½ cups peeled and chopped potatoes; 1 tsp minced garlic; 5 cups fish or vegetable broth; 1 cup full-fat coconut milk or heavy cream; 1 lb salmon, skinned and cut into 1-inch chunks; 1 tsp salt; 1 tsp ground black pepper; Garnish: chopped fresh dill or parsley

Ingredients

Units Scale

1/4 cup butter
1 1/2 cups chopped leeks (white and light green parts)
1 1/2 cups chopped celery
1 1/2 cups peeled and chopped carrots
1 1/2 cups peeled and chopped potatoes
1 tsp minced garlic
5 cups fish or vegetable broth
1 cup full-fat coconut milk or heavy cream
1 lb salmon, skinned and cut into 1-inch chunks
1 tsp salt
1 tsp ground black pepper
Garnish: chopped fresh dill or parsley

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Instructions

Heat a large pot over medium-high heat. Melt the butter, then add the leeks and celery. Cook them until they are softened, about 5 minutes.
Tip in the carrots, potatoes, garlic, and broth. Bring the mixture to a boil, then lower the heat to medium-high and cook for 15 to 20 minutes or until the carrots and potatoes are tender. Add the coconut milk or heavy cream and bring back to a boil.
Sprinkle the salt and pepper over the salmon cubes and mix. Remove the pot from the heat. Gently place the salmon chunks into the hot soup, put the cover on, and let the soup sit for 5 to 10 minutes to allow the salmon to poach. Serve with garnishes.