Classic Swedish Salmon and Dill Soup

Method

1. 1Slice the leek, dice the carrots, and cut peeled potatoes into 2 cm bite-sized cubes.
2. 2Melt the butter in a large pot over medium heat. Sauté the leek and carrots for 3-4 minutes until softened without browning.
3. 3Pour in the fish stock, bring to a gentle boil over medium-high heat, then lower heat, cover, and simmer for 10-12 minutes until potatoes are fork-tender.
4. 4Cut salmon fillet into 3 cm cubes. Reduce soup heat to low, stir in cooking cream, and gently add salmon. Simmer gently for 4-5 minutes until the salmon is opaque and reaches 55-60°C.
5. 5Remove from heat, season with salt and white pepper, and stir in chopped fresh dill before serving warm.