Creamy Salmon Soup (fiskesuppe med laks) - North Wild Kitchen

Name: Creamy Salmon Soup (fiskesuppe med laks) - North Wild Kitchen
Cuisine: European
Ingredients: 4 tablespoons (60 g) butter; 2 carrots, peeled and cut into thin, short strips; 1 fennel bulb, trimmed and cut into thin, short strips; 1 parsnip, peeled and cut into thin, short strips; 1 large leek, washed and thinly sliced, divided; 5 ¼ cups (1 ¼ liters) fish stock; 18 ounces (500 g) Kvarøy Arctic salmon filet, cut into pieces; 1 ½ cups (360 ml) heavy cream; Salt and pepper; Finely chopped dill or chives, for serving; 1 lemon, cut into wedges, for serving

3 steps

Updated at: Thu, 17 Aug 2023 09:46:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories2981.2 kcal (149%)

Total Fat247.2 g (353%)

Carbs58.2 g (22%)

Sugars29.9 g (33%)

Protein145.1 g (290%)

Sodium3234.3 mg (162%)

Fiber14.5 g (52%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

60gbutter

2carrots

peeled and cut into thin, short strips

1fennel bulb

trimmed and cut into thin, short strips

1parsnip

peeled and cut into thin, short strips

1leek

large, washed and thinly sliced, divided

5 ¼ cupsfish stock

500gsalmon filet

Kvarøy, Arctic, cut into pieces

Finely chopped, or chives, for serving

1lemon

cut into wedges, for serving

Instructions

Step 1

Serves 4 to 6

Step 2

In a large, heavy pot, heat the butter over medium-high heat. Add the carrots, fennel, parsnip, and ½ of the leek and sauté for 5 minutes or until softened but still firm. Add the fish stock and bring to a gentle simmer. Add the salmon and cook for 5 minutes or until cooked through. Stir in the heavy cream and season to taste with salt and pepper.

Step 3

Divide the soup among bowls and top with the remaining leek. Sprinkle with the dill or chives and serve immediately with the lemon wedges.

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