salmon soup
Melt the butter in a soup pot and saute the leeks for 10 minutes, or until nice and soft.
Nice but not necessary - While the leeks are cooking, put 5 cups of broth and the reserved fish skin in a saucepan and bring to a boil, turn down the heat and simmer gently for 10 minutes.
Strain the broth and add to the pan with the leeks, along with the potatoes, carrots, and half of the fresh dill. Cook for another 10 minutes, or until the potatoes are just tender.
Add the salmon chunks to the soup along with the cream and allspice, and gently simmer on low heat until cooked through, just a few minutes.
Add most the remaining dill, and salt and pepper to taste.
Garnish with dill.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (605g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 408 | ||
Calories from Fat: 260 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.9g | 39 % | |
Saturated Fat 15.4g | 77 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 133.1mg | 41 % | |
Sodium 641.7mg | 22 % | |
Potassium 926.7mg | 24 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 5g | ||
Protein 30.5g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 408
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