Recipe by amygdala
This is an extremely easy cream of salmon soup that can be made with half and half instead of heavy whipping cream (probably even whole milk although I haven't tried that...yet).
- 1 lb salmon fillet
- 6 medium potatoes
- 2 medium onions
- 3 1⁄3 cups water
- 3 3⁄4 cups half-and-half or 3 3⁄4 cups heavy whipping cream
- 5 tablespoons butter or 5 tablespoons combination of some butter and margarine, softened
- 6 tablespoons finely chopped fresh dill
- 3 tablespoons sea salt or 3 tablespoons kosher salt
- 1⁄4 teaspoon ground mace (optional)
- ground black pepper
Directions See How It's Made
- Peel and dice potatoes and onions 1/3-1/2" cubes.
- Carefully skin the salmon and cut into 1/2" wide strips; make one horizontal cut to halve strips then put salmon in fridge.
- In a stock pot add water, potatoes, onions and salt.
- Bring to a boil over moderate heat (might take awhile on an electric stove).
- Turn heat to low and simmer for an additional ten minutes (skim any foam).
- Finely chop dill
- Add half and half/cream and bring to boil over moderate heat.
- When slightly thickened, reduce to low heat.
- Add salmon and cook for 3 minutes on low heat.
- Add dill and stir.
- Add ground black pepper to taste then mix in 5 tbsp of softened butter and/or margarine (I like to use 2 tbsps butter and 3 margarine).
- Add mace if you have it, stir and cook for another 5 minutes.
- Taste the soup and if necessary, add salt.