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Salmon Soup with Golden Poatoes

Best Salmon Soup Recipe
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5 from 2 reviews

Salmon soup recipe made with golden potatoes, leeks, and carrots in a lemony broth with aromatic herbs. It is dairy-free and gluten-free.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium leek, dark top removed, sliced in half, cleaned, thinly sliced
  • 1 medium carrot, peeled, small dice
  • 2 stalks celery, thinly sliced
  • 3 cloves garlic, minced
  • 2 teaspoons dried dill
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 ½ pounds golden potatoes, cut into 1-inch pieces
  • 4 cups vegetable broth (or chicken)
  • 2 cups water
  • 1 large egg
  • 3 tablespoons lemon juice
  • 1 pound boneless, skinless, salmon, cut into 1-inch cubes
  • lemon wedges, fresh or dried dill, and red pepper fakes, for serving

Instructions

  1. Heat oil in a large pot over medium heat. Add leek, carrot, celery, garlic, dill, pepper flakes, salt, and pepper. Sauté until the leeks soften, about 5 minutes.
  2. Add potatoes, broth, and water. Cook until the potatoes are fork-tender, about 25 minutes. Once the potatoes are soft, start tempering the egg.
  3. In a bowl, add the egg and lemon juice. Whisk to break up the egg. Remove 1 cup of hot broth from the soup. Slowly drizzle into the egg and lemon mixture while continuously mixing to temper. Once the egg mixture is tempered, slowly incorporate it into the pot.
  4. Add the salmon and cook until the salmon is cooked through and the flavors come together, about 10 minutes.
  5. Serve with dill, red pepper flakes, and lemon wedges.

Notes

Recipe adapted from my Salmon Soup with Lemon and Dill

Find it online: https://crave-worthy.com/salmon-soup-with-golden-potatoes/