Recipe Instructions:
Ingredients
3 tablespoons (45g) unsalted butter , divided
1 cup (100g) leeks , sliced
1 cup (140g) carrots , diced
1 lb. (450g) potatoes , peeled and diced
6 cups (1500ml) fish stock
2 cups (160g) broccoli florets , chopped
1 lb. (450g) salmon fillet , de-boned, de-skinned and cut into cubes
1 cup (250ml) heavy cream
¼ teaspoon salt , or to taste
¼ teaspoon ground allspice , or to taste
1/3 cup fresh dill , finely chopped
Instructions
Melt 1 tablespoon of unsalted butter in a large soup pot over medium heat. Add the leek and cook, stirring, for 5 minutes or until it softens. Stir in the carrots and potatoes. Then pour in the fish stock and bring to a boil. Lower the heat and simmer the vegetables for 10 minutes, or until the potatoes are justtender.
Add the broccoli and salmon chunks to the soup. Simmer for another 5-7 minutes, until the fish is cooked through. Stir in the remaining 2 tablespoons of butter and heavy cream, until incorporated. Season with salt and ground allspice, and sprinkle with fresh dill. Turn of the heat and serve.
