Description
A rich and comforting seafood soup featuring tender salmon, creamy potatoes, and aromatic herbs in a velvety cream base.
Ingredients
Scale
- 1.5 lbs salmon fillet, cubed
- 3 medium Yukon Gold potatoes, diced
- 1 cup heavy cream
- 1 medium yellow onion, minced
- 1 tbsp fresh thyme leaves
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 4 cups fish or vegetable stock
- Salt and black pepper to taste
Instructions
- Melt butter in a pot over medium heat; sauté onions until translucent.
- Add diced potatoes and thyme, cooking for 5 minutes until slightly glazed.
- Stir in flour and cook for 2 minutes to create a light roux.
- Slowly whisk in stock and bring to a gentle simmer.
- Fold in salmon cubes and poach for 5-7 minutes until opaque.
- Lower heat and stir in heavy cream until smooth and creamy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American