My mother is first generation American-Norwegian, and because of my Scandinavian heritage, Norwegian food is very near and dear to my heart. I've traveled to Norway several times to meet relatives and taste and understand the authentic cuisine. This "Soupe" as the Norwegians call it, is a little taste into an amazing world of ingredients and flavors they have. Dill. Lots of Dill. It's the way to every Norwegian's heart. —ChefAnna
skin-on salmon filet
raw, wild shrimp with shells
leek, trimmed, well rinsed, and thinly sliced
carrots, halved and thinly sliced
fish stock, chicken stock, or water
1 1/2 teaspoons
salt (to taste)
fresh dill, chopped and divided
Savon Blanc Wine
freshly grated nutmeg
cream fraiche, for garnish
chives for garnish
In This Recipe
Melt the butter in a soup pot and sauté the leeks and carrots until medium firm, about 8 minutes.
Meanwhile, Remove the skin from the salmon and cut into medium chunks. Remove any small pin bones and discard. Reserve the skin.
Peel the shrimp and reserve the shells.
Remove 1/2 of the carrot and leek mixture and set aside. Add the water or broth to the pot with the reserved fish skins, shrimp shells, and four of the muscles. Bring to a simmer and simmer gently for 15 minutes.
Strain the broth through a small-holed colander, pressing down on all the solid items to get as much broth out as possible. Add the leeks and carrots back into the strained broth, and pour back into the pot used for making the broth.
Stir in the cream, wine, half of the dill, nutmeg, and pepper. Cover and cook until the aroma of dill is fragrant, about 5 minutes. Taste to adjust to desired saltiness.
Add the salmon chunks and muscles to the soup. Cover and gently simmer on medium heat until cooked through, about 5 more minutes.
To serve, ladle into 4 bowls and garnish with a dollop of crème fraiche, reserved fresh dill and chopped chives.