Swedish Salmon, Potato and Dill Soup
The quality of the salmon will affect the flavour of this ‘meal in a bowl’, so try to source wild salmon which is better nutritionally.
Salmon contains sleep-enhancing magnesium, vitamins B6 and D, and tryptophan. Potatoes and spinach promote good digestion.
|1||large onion, chopped|
|2 leeks||cleaned, trimmed and shredded|
|1kg/2lb 4oz||waxy potatoes, peeled and cubed|
|900ml/1½ pints||fish stock|
|2||ripe tomatoes, chopped|
|400g/14oz||salmon fillet, skinned, boned and thickly sliced|
|200g/7oz||baby spinach leaves|
|120ml/4fl oz||soured cream or crème fraîche|
|1 small bunch||fresh dill, chopped, plus a few sprigs to garnish|
|Salt and freshly ground black pepper|
Melt the butter in a large saucepan and cook the onion and leeks over a low to medium heat, stirring occasionally, until softened but not coloured. Add the potatoes and cook, stirring, for 6–8 minutes.
Add the fish stock and bay leaves and bring to the boil. Reduce the heat and add the tomatoes. Simmer gently, partially covered, for 10 minutes until the potatoes are cooked and tender.
Add the salmon and spinach and continue cooking gently for 5 minutes until the salmon is cooked through but not flaking. Season to taste with salt and pepper, then gently stir in the soured cream or crème fraîche and dill.
Ladle the soup into shallow bowls and garnish with dill sprigs.
Or you can try this . . .
Add some sliced or diced carrots and swede.
Stir in some more chopped tomatoes or use canned.
Instead of spinach, use shredded kale or spring greens.