Salmon and Dill Soup

Method

1. Cook the potato: In a pot, bring the fish stock to a boil over medium-high heat. Add the diced potato and reduce the heat to a simmer. Cook for 10-12 minutes, or until the potatoes are fork-tender.

2. Add the salmon: Gently stir in the cooked, flaked salmon. Let it heat through for 2-3 minutes, being careful not to break up the salmon too much.

3. Finish with cream and dill: Lower the heat and stir in the heavy cream. Sprinkle in the chopped dill and stir gently to combine. Season with salt and pepper to taste.

4. Serve: Ladle the soup into bowls and garnish with extra dill or a wedge of lemon if desired. Serve warm.

Nutrition Facts

Per serving