A hearty salmon soup for cold winter nights, inspired by Nordic "fiskesuppe". Perfect to share with friends after a day of skiing or cuddled up by the fire.

Yield: 6 servings - 12 cups

*Can be made dairy-free

Ingredients:

-Sockeye salmon - about 2 pounds (one fillet or four portions, thawed)

-4 T butter ** (or ¼ cup olive or neutral oil)

-1 onion

-2 small to medium potatoes 

-1 leek

-3 celery stalks

-4 carrots (2 if big)

-1 T kosher salt

-1 t garlic powder

-1 t sugar

-1 t black pepper

-6 cups broth or stock of choice

-1 cup heavy cream ** (or coconut or other plant-based)

-1 T dijon mustard

-1 T Worcestershire (or soy sauce or coconut aminos)

-1 T smoked paprika

-1 lemon, zested and juiced (about ⅓ cup juice)

-¼ cup chives (fresh or dry)

-½ cup fresh dill, plus more for garnish (or ¼ cup dry)

-Salt & pepper to taste

Directions:

1. Prep the salmon - remove skin and cut fish into 1-inch cubes.
2. Chop veggies into evenly-sized pieces: medium dice (½ inch) for onion and celery, Half-moon slices or medium dice for carrots, cut leek in half lengthwise, rinse top layers to remove sand, then thinly slice crosswise, cut potatoes into 1-inch cubes
3. Heat butter or oil over medium in a large, heavy-bottomed pot. Add onions, celery and leeks. Sweat for 5-10 minutes, stirring occasionally, until onions start to get translucent and fragrant. 
4. Add carrots, salt, garlic powder, sugar and black pepper; stir to combine and cook 3 more minutes.
5. Add potatoes, broth and lemon juice. Bring just to a boil, adjust heat and simmer for 15 minutes.
6. Test potatoes and carrots - should be just tender but not fully soft.
7. Add lemon zest, Worcestershire, mustard and paprika; stir to combine and adjust seasoning to taste.
8. Add salmon, cream, chives and dill, and stir gently. Simmer on low for 4-5 minutes just until salmon is done. Adjust seasoning to taste.

Serve with fresh herbs, crusty bread and good salted butter.

Refrigerate leftovers up to 3 days.