Ingredients
Equipment
Step-by-Step Instructions
- Melt the butter in a large saucepan or Dutch oven over medium heat. Add the green onion and sauté for 2 to 3 minutes, until softened.
- Pour in the white wine, turn the heat up to medium-high and let it bubble for 3 to 4 minutes, until reduced by about half.
- Add the daikon and the seafood stock. Bring to a boil, then reduce the heat and simmer for 12 to 15 minutes, until the daikon is just tender when pierced with a knife.
- Add the salmon chunks and simmer gently for 4 to 5 minutes, until the salmon is opaque and just flakes. Stir slowly so the pieces stay whole.
- Turn the heat to low and stir in the heavy cream and dill. Heat through for 1 to 2 minutes without letting it boil, then taste and season with salt and pepper (how much you need depends on your stock).
- Ladle into bowls, garnish with extra fresh dill and serve right away.
Nutrition
Notes
Recipe adapted from Keto Soups & Stews by Carolyn Ketchum.
Stock brands vary a lot in salt, so season at the end. To skip the wine, use an extra ½ cup of stock and a squeeze of lemon juice.
Nutrition is per serving (a quarter of the soup), calculated with 1.5 lb (680 g) salmon and a 350 g daikon. Net carbs about 4g per serving.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
