We’ve been a bit quiet on the blog over the past week, you’ll have noticed! Due partly to far FAR too much work (both of us) and food poisoning (me, I know, ironic, whatever) we just haven’t had time to post 😦 Fear not though, Readers, we are resolved to get BACK ON IT now we are both not quite so rushed off our feet and I’m no longer turning green at the thought of eating anything.
This is a great, chunky soup which you don’t have to blend, so is more like a stew really. It’s filling but still manages to be quite light and healthful. It’s obviously delicious; salmon and dill = dream combo! Also, because it’s chunky it’s perfect to make for friends/boyfriends/Fathers who don’t think soup is a ‘real meal’ (you know who you are…)
This recipe serves about 4 very generously and leftovers-wise it’s incredibly versatile. I find that the fish in the soup has been eaten in the first couple of goes, so then I use the cubed potatoes in the creamy sauce as a side just to have with a piece of fish (or whatever I fancy) for dinner.
What you need:
2 small onions
600ml veg stock
200ml white wine
2 large potatoes (about 750g), cubed
300g salmon fillets, skinned and cubed
A handful of dill
250ml double cream (or milk, if you’re feeling virtuous!)
What to do:
- Dice your onions as finely as you can (this soup isn’t blended so bear that in mind, you don’t want huge chunks of onion!) and cook them gently in a big pan with the lid on for 5m. Don’t let them brown.
- Add the stock, wine and cubed potatoes and a twist of black pepper, bring to the boil and let it simmer away with the lid off for 15m until the potatoes are starting to go tender
- Add the salmon and dill, then bring back to the boil
- Take the soup off the heat and let it stand – the hot liquid will continue to cook the salmon
- Add the cream, reheat