Salmon Soup with Leeks, Potatoes and Dill

Instructions

1. 1

   Prepare the vegetables and salmon

   Cut the leek in half lengthwise, rinse thoroughly and slice into thin half-moons. Dice the carrot and celery finely. Peel the potatoes and cut them into cubes about 1.5 cm across. Cut the salmon into pieces about 3 cm wide.

   
2. 2

   Soften the leek and root vegetables

   In a pot of at least 3 litres, heat the butter and oil over medium heat. Add the leek, carrot and celery. Cook for 5 minutes, stirring occasionally, until the vegetables soften but do not begin to brown.

   
3. 3

   Cook the potatoes

   Add the potatoes and vegetable stock to the pot. Bring to a gentle boil, then reduce the heat and simmer uncovered for 12 to 15 minutes, until the potatoes can be easily pierced with a fork but are not falling apart.

   
4. 4

   Cook the salmon in the soup

   Add the salmon pieces and simmer gently for 4 minutes. Pour in the cream and cook for another 2 to 3 minutes, until the salmon is no longer raw-looking in the centre and flakes easily. Do not let the soup boil vigorously, or the cream may curdle.

   
5. 5

   Season and serve

   Turn off the heat. Stir in the finely chopped dill, lemon juice, salt and black pepper. Taste: the soup should be delicately salty, with the lemon balancing the cream without overpowering it. Serve hot.