Prep/Cook Time: 40 minutes
Serves: 4
Ingredients
- 350-400g salmon fillet, skinless and boneless
- 2 medium potatoes, diced
- 2 leeks, thinly sliced
- 1 carrot, sliced
- ¼ tsp allspice
- ½ bunch fresh dill, finely chopped
- 700ml vegetable or fish stock
- 125ml milk
- 30ml extra virgin olive oil
- Salt and freshly ground black pepper
For serving
- Extra dill
- Freshly ground black pepper
Method
-
Heat the olive oil in a pot and sauté the leeks and carrot for about 5 minutes. Add the potatoes, allspice and a little of the dill, stirring for 2 minutes.
-
Pour in the stock and simmer for 15-18 minutes, until the vegetables are tender.
-
Add the salmon and cook for 7-8 minutes.
-
Carefully remove the salmon and blend the soup with a hand blender until smooth and velvety.
-
Add the milk, season with salt and pepper, and stir in the remaining dill. Heat gently for 2-3 minutes without bringing the soup to a strong boil.
-
Flake the salmon into chunks and either return it to the soup or divide it among serving bowls before ladling the soup over the top.
Serve garnished with extra dill and freshly ground black pepper.
Source: cantina
