Norwegian Salmon Soup

Name: Norwegian Salmon Soup
Ingredients: 5 cups light fish stock or a combination of half fish stock and half chicken stock; 5 cups light fish stock or a combination of half fish stock and half chicken stock; 5 cups light fish stock or a combination of half fish stock and half chicken stock; 2 celery ribs, diced; 1 celery heart, including the leaves, diced; 2 small leeks, washed and thinly sliced, including some of the green; 1 large garlic clove, thinly sliced; 1 small fennel bulb, thinly sliced; 2 bay leaves; 1 sprig thyme; 1 teaspoon caraway seeds; 3 ounces tomato paste or 2 large ripe tomatoes, peeled, seeded, drained, and chopped; 3 ounces tomato paste or 2 large ripe tomatoes, peeled, seeded, drained, and chopped; 1 teaspoon lemon juice; Cayenne pepper to taste; 1 pound salmon fillet, skinned and sliced into ½-inch by 2-inch strips; 2 tablespoons small capers, rinsed and drained; ½ cup sour cream; Grated zest of ½ lemon; 2 tablespoons chopped fresh dill

Preparation info

Serves
4

Difficulty
Easy

Appears in

Lemons (A Country Garden Cookbook)

By Christopher Idone

Published 1995

About

Recipes for salmon abound in Scandinavia where the less meaty tail of this plentiful fish is reserved for a lusty and hearty winter soup.

Ingredients

5 cups light fish stock or a combination of half fish stock and half chicken stock<

Fish course
Soup
Gluten-free
Winter

Method

In a nonreactive soup kettle, bring the stock, celery, leeks, garlic, fennel, bay leaves, thyme, and caraway seeds to a boil. Reduce the heat, add the tomato paste or chopped tomatoes, lemon juice, and cayenne. Simmer for 15 to 20 minutes or until the vegetables are tender. Add the salmon and capers and simmer for another 5 minutes. Serve in warm soup plates and top with a spoonful of sour crea