Creamy Bergen Salmon Soup

Ingredients

• 12 oz Salmon, cut into chunks
• 4 cups fish or light chicken stock
• 2 Carrots, julienned
• 1 Leek, sliced and washed
• 3 tbsp butter
• 3 tbsp flour
• ¾ cup cream
• 1 tbsp white wine vinegar
• 1 tsp sugar
• Fresh dill

Method

1. Melt the butter in a soup pot, stir in the flour, and cook 1 minute. Whisk in the stock gradually until smooth and lightly thickened.
2. Add the Carrots and Leek and simmer 8–10 minutes until tender but still bright.
3. Stir in the cream, then the vinegar and sugar — Bergen fish soup runs sweet-and-sour under the richness, and that little tang is the signature.
4. Slide in the Salmon and poach at a bare shiver, never a boil, 4–5 minutes until it flakes at a nudge.
5. Season carefully with salt, ladle up, and top with dill.