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Salmon Soup with Lemon and Dill

Salmon-Soup
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5 from 2 reviews

Salmon soup cooked to perfection in a delicious broth with tart lemon and aromatic dill. This hearty and nutritious soup is ideal for any season and can be served as a starter or main entrée.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large shallot, small dice
  • 3 cloves garlic, finely chopped
  • 1/2 cup small diced celery (about 2 ribs of celery)
  • 2 teaspoons sea salt, divided
  • 1/2 teaspoon coarse black pepper
  • 32 ounces vegetable broth
  • 2 cups water
  • 2 large potatoes, peeled, chopped into bite-size pieces (yukon gold, russet, or kejora Japanese sweet potatoes would work great.)
  • 1 lemon, juice of
  • 1 egg
  • 1 pound wild Alaskan salmon, cut into cubes
  • 1/4 cup fresh chopped dill

Instructions

  1. Heat a pot over medium heat. Once the pot has heated, drizzle in the olive oil, add the shallot, garlic, celery, 1 teaspoon of salt, and pepper. Sauté the onion and celery mixture for a few minutes until softened.
  2. Add the vegetable broth, water, the last of the sea salt, and potatoes. Cook, covered with a lid, for 15 minutes over medium heat, or until the potatoes are fork-tender.
  3. Remove a cup of the hot broth—don't worry if some celery and garlic slivers find their way into the broth. Place the broth aside.
  4. Add the lemon juice to the eggs and whisk together. Now it's time to temper the eggs. Slowly drizzle in the hot broth while continuously whisking, making sure the eggs don't curdle. The result should be a smooth, yellow broth.
  5. Gradually add the tempered eggs to the pot, stirring constantly.
  6. Add the cubes salmon and fresh dill. Give a gentle stir and cook for another 15-20 minutes over medium heat, covered with a lid.
  7. Serve with fresh sprigs of dill and a wedge of lemon.

Find it online: https://crave-worthy.com/salmon-soup-with-lemon-and-dill/