Creamy salmon soup

Start by cutting the salmon into pieces about 2 cm in size. Set aside.

Melt the butter in a pan and add the chopped onion and garlic. Sauté until the onions are pale, then add the carrots and potatoes. Season with salt and pepper to taste.

After about 5 minutes, add the broth and let the vegetables simmer for another 15 minutes. If you feel that the vegetables are still hard, feel free to let them simmer longer. This is where it is important to cook the vegetables properly so that they are soft but not overcooked. This will give the soup the right consistency.

Once the vegetables are soft, add the salmon pieces and dried dill to the soup, and cook for another 10 minutes until the salmon is done.

Finally, add the cream and slowly stir until it is combined with the soup. At this point you can leave the soup on the heat for a few more minutes to allow all the flavours to combine, but be careful not to let the cream boil.