← Nouns Cooking · Soup Pot

Ingredients

• 40 g Butter
• 2 Leek, white parts only, sliced
• 2 Carrot, sliced
• 450 g waxy potatoes, peeled and cut into 1.5 cm cubes
• ½ tsp ground allspice (or 5 whole berries)
• 1 Bay leaves
• 750 ml fish or vegetable stock
• 500 g skinless salmon fillet, cut into 3 cm chunks
• 250 ml Double (heavy) cream
• 1 handful Dill, chopped
• Salt
• White pepper

Method

1. Melt the butter in a large pot over medium heat and soften the leeks for 5 min, without letting them brown.
2. Add the carrots, potatoes, allspice and bay leaf, then pour in the stock. Bring to a boil and simmer for 12–15 min, until the potatoes are just tender.
3. Pour in the cream and bring back to a gentle simmer.
4. Slide in the salmon and poach very gently for 4–5 min, until it is just opaque and flakes easily. Stir carefully so the chunks stay whole.
5. Season with salt and white pepper, take out the bay leaf and stir in most of the dill. Serve with the rest of the dill on top and rye bread on the side.

Tips

• Use milk instead of cream for a lighter everyday version, but don't let it boil.
• Check stock cubes for wheat if you need it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Not Quite Nigella Scandi Kitchen