Creamy Salmon Bisque

Yields: 4 servings

5 cups cold water, divided
2 bay leaves
1/2 teaspoon black peppercorns
1 pounds fresh salmon, cut into medium chunks
1 tablespoon butter, room temperature
1/2 medium onion, chopped
1 large leak, only white part, cut into medium rounds
2 medium garlic cloves, peeled, minced
1 medium-large carrot, peeled, chopped
1 tablespoon tomato paste
1 large potato, peeled, cut into small cubes
1/2 cup whipping cream
1 tablespoon dill, minced
1 tablespoon lemon juice
Salt and ground black pepper to taste

To a large pot over medium heat, add 4 cups cold water, bay leaves, peppercorns, and 1/2 teaspoon salt. Bring to boil, lower the heat and add salmon. Simmer salmon in broth for 20 minutes.

While salmon is cooking, to a large frying pan over medium heat, add the butter and wait until it's melted. Add chopped onion and 1/4 teaspoon salt and saute for 3 minutes stirring occasionally until onion is very soft. Add leak, garlic, and 1/8 teaspoon ground black pepper, mix everything very well and saute for more 3 minutes. If you feel onion-leak mixture is dried up, add a couple tablespoons of water or white wine.

Remove cooked salmon from the broth, set aside and also remove bay leaves, black peppercorns. Add 1 cup water, onion-leak mixture, carrots, tomato paste, and potatoes. Bring back to simmer and cook for 15 minutes.

Using a hand immersion blender, blend the soup until very smooth. Stir in the lemon juice, dill and heavy cream. Check for salt and pepper. Add, if needed. Simmer for a couple minutes and add flaked salmon. Ladle the soup into bowls and top with lemon wedges on the side.

Tip: I do my final check for salt and pepper 10 minutes after I removed soup from the heat. I think, it's quite difficult to make a right decision about salt and pepper, when your soup is cooking. When soup is cooling, you will make a better verdict about what you need.