Dilly Cream Of Salmon Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 5
• 1 lb salmon fillet
• 6 medium potatoes
• 2 medium onions
• 3 1/3 cups water
• 3 3/4 cups half-and-half or 3 3/4 cups heavy whipping cream
• 5 tablespoons butter or 5 tablespoons combination of some butter and margarine, softened
• 6 tablespoons finely chopped fresh dill
• 3 tablespoons sea salt or 3 tablespoons kosher salt
• 1/4 teaspoon ground mace (optional)
• ground black pepper

Recipe

• 1 peel and dice potatoes and onions 1/3-1/2" cubes.
• 2 carefully skin the salmon and cut into 1/2" wide strips; make one horizontal cut to halve strips then put salmon in fridge.
• 3 in a stock pot add water, potatoes, onions and salt.
• 4 bring to a boil over moderate heat (might take awhile on an electric stove).
• 5 turn heat to low and simmer for an additional ten minutes (skim any foam).
• 6 finely chop dill
• 7 add half and half/cream and bring to boil over moderate heat.
• 8 when slightly thickened, reduce to low heat.
• 9 add salmon and cook for 3 minutes on low heat.
• 10 add dill and stir.
• 11 add ground black pepper to taste then mix in 5 tbsp of softened butter and/or margarine (i like to use 2 tbsps butter and 3 margarine).
• 12 add mace if you have it, stir and cook for another 5 minutes.
• 13 taste the soup and if necessary, add salt.
• 14 done!