Recipe from Yummly.com
Total time: 1 hr Prep time: 20 min
Ingredients Serves 5 servings
2 tbsps butter 1 finely chopped onion 1 leek (finely chopped) 1 fennel bulb (finely chopped) 1
4 cup flour 7 cups chicken stock (vegetable) 2 potatoes (cut into 1
2 in cubes) 1 lb salmon fillet (skinned and cut into cubes) 3
4 cup milk 3
4 cup cream 1 oz fresh dill (chopped) sea salt pepper (cracked)
1 Melt the butter in a soup pot. Add the fennel, onion and leek and cook until softened, about 6 minutes.
2 Stir in the flour. Reduce the heat and cook for about 3 minutes.
3 Add the stock and potatoes. Season to taste with salt and pepper.
4 Bring to a boil, reduce heat and cover simmering gently for about 20 minutes or until potatoes are tender
5 Add cubed salmon fillet and simmer gently for 3-5 minutes until salmon is just cooked.
6 Stir the milk, cream and chopped dill into the contents in the pan.
7 Cook until just warmed through, stirring occasionally, but do not allow to boil.
8 Adjust seasoning to taste and ladle into warmed soup bowls to serve.
9 Cook's Note: I usually purchase one of those plastic clamshell containers of dill in the grocery store and use the entire thing.
10 Also, this soup is fantastic the next day too if you don't eat it all the day you prepare -- though I can't imagine too many leftovers!
Let your friends on Facebook know Amount Per Serving
Calories 552 Calories from Fat 247
% Daily Value *
Total Fat 27 g 42%
Saturated Fat 10 g 52%
Trans Fat 0%
Cholesterol 99 mg 33%
Sodium 1 g 59%
Total Carbohydrate 42 g 14%
Dietary Fiber 4 g 16%
Sugars 11 g
Protein 34 g
Vitamin A 18%
Vitamin C 31 mg 52%
Calcium 157 mg 16%
Iron 2 mg 14%
Potassium 1 g 6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending