Cream of Candied Salmon and Dill Soup

Yield: Serves 4

Recipe and Photo by of Dan Clapson


2½ cups (600 mL) cream

1 yellow onion

2 garlic cloves

¼ cup fresh dill stems

2½ cups (600 mL) chicken broth

1 cup (240 mL) water

2 Tbs unsalted butter

2 Tbs all-purpose flour

½ red onion, thinly sliced

2 Tbs capers

½ cup crumbled goat cheese

⅓ cup fresh dill, finely chopped

½ cup candied salmon, loosely chopped

salt and pepper

croutons or crostini for garnish


  1. Place cream, onion, garlic and dill stems in a medium pot on low heat. Cover and let steep for 20 minutes.
  2. Remove aromatics, add chicken broth, increase to medium-high heat and let come to a simmer.
  3. In a separate small pot, melt butter and add flour to form a roux. Add to soup pot, stir and liquid should thicken noticeably. Reduce to medium heat.
  4. Add sliced red onion, capers, cheese and fresh dill into the pot and stir until well incorporated. Let cook, uncovered for 15 minutes, stirring occasionally.
  5. Add candied salmon to the pot 5 minutes before serving, and season to taste with salt and pepper. Garnish with croutons and a few dill fronds and serve.

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