The Perfect Dinner for Spring
I’m so close to being done with the new edition of Comfortably Yum! To keep you company, here’s a recently developed recipe from the collection.
My best friend is Finnish, and I’ve gained a fond appreciation for her culture. This soup is delicious — light, but filling and flavorful.
1 stick (1/2 cup) unsalted butter
2 leeks OR 1 medium yellow onion, sliced
1 handful fresh parsley, chopped
2 quarts fish or chicken stock
2 pounds red potatoes, cut into chunks
1 tablespoon kosher salt OR 1–1/2 teaspoons fine sea salt
5 carrots, peeled and sliced
2 pounds fresh salmon, boned, skinned, and cut into chunks
1 pint heavy cream
4 scallions, sliced
1 handful fresh dill, chopped
Salt and pepper
Melt the butter in a big, heavy pot. Add the sliced leeks or onion and cook over low heat until soft and translucent, 5–7 minutes. Add the parsley and sauté for another minute. Add the stock, potatoes, and salt. Bring to a simmer and cook until potatoes are cooked through, about 10 minutes.
Add the salmon chunks and simmer for another minute or two, then add the cream, scallions, dill, and a few grindings of fresh pepper. Taste and add more salt, if needed.
Add a dollop of crème fraîche or sour cream atop each bowlful. I like to serve this yummy soup with a green salad, a fresh, warm baguette, and some cultured, salted butter. Serves 8.