Buy all ingredients right below the recipe
Ingredients
- 2 large carrots
- 200 g waxy potatoes
- 200 g leek
- 3 tbsp extra virgin olive oil
- 1.2 l fish stock
- 1 handful fresh dill
- 300 g fresh salmon fillet (skinless)
- 100 ml whipping cream
- 1 pinch fine table salt
- 1 pinch ground black pepper
Method
- 1Peel the carrots and cut them into thin slices. Also peel the potatoes and cut them into small cubes. Wash the leek thoroughly and cut it into thin rings.
- 2In a large pot, heat 3 tbsp olive oil over medium heat. Add the prepared carrots, potatoes, and leek and sauté everything for about 4–5 minutes, stirring. Pour in the fish stock, add salt and pepper, and bring the soup to a boil over high heat. Then reduce the heat and let the soup simmer over medium heat for about 13–15 minutes until the vegetables are soft.
- 3Meanwhile, finely chop the dill and cut the salmon fillet into cubes of approx. 2 x 2 cm.
- 4Once the vegetables are cooked, add the whipping cream, salmon cubes, and chopped dill to the pot. Let everything simmer for another 3–4 minutes over medium heat until the salmon is cooked.
- 5Turn off the stove, divide the finished soup among four plates, and serve immediately. Enjoy your meal!
