Dilly Cream of Salmon Soup

Ingredients

• 1 lb salmon fillet
• 6 medium potatoes
• 2 medium onions
• 3 1/3 cups water
• 3 3/4 cups half-and-half or heavy whipping cream
• 5 tablespoons butter or combination of some butter and margarine, softened
• 6 tablespoons finely chopped fresh dill
• 3 tablespoons sea salt or kosher salt
• 1/4 teaspoon ground mace (optional)
• ground black pepper

Directions

1. 1

   Peel and dice potatoes and onions 1/3-1/2" cubes.

2. 2

   Carefully skin the salmon and cut into 1/2" wide strips; make one horizontal cut to halve strips then put salmon in fridge.

3. 3

   In a stock pot add water, potatoes, onions and salt.

4. 4

   Bring to a boil over moderate heat (might take awhile on an electric stove).

5. 5

   Turn heat to low and simmer for an additional ten minutes (skim any foam).

6. 6

   Finely chop dill

7. 7

   Add half and half/cream and bring to boil over moderate heat.

8. 8

   When slightly thickened, reduce to low heat.

9. 9

   Add salmon and cook for 3 minutes on low heat.

10. 10

    Add dill and stir.

11. 11

    Add ground black pepper to taste then mix in 5 tbsp of softened butter and/or margarine (I like to use 2 tbsps butter and 3 margarine).

12. 12

    Add mace if you have it, stir and cook for another 5 minutes.

13. 13

    Taste the soup and if necessary, add salt.

14. 14

    Done!