This soup was really tasty but please do not smell the soup before eating! Hubby and I were both nervous to try the soup because of the EXTREME fish smell but really were glad that we decided to give it a try. It tasted WONDERFUL!!!
1 lb turkey bacon, diced (Regular bacon would do, but I don't eat PIG!)
1 lb of salmon fillets (skin and bones removed)
1 ½ cups leeks, sliced
2 cups carrots, diced into small pieces
3 cups chicken stock
1 13.5 oz can full fat coconut milk
1 tablespoon fresh or dried dill
black pepper to taste
In a large soup pot, cook the diced turkey bacon until browned and crispy. Add the leeks and continue to saute until the leeks are tender. Add the carrots and cook for another 3-4 minutes. Add the chicken stock, coconut milk, dill, and black pepper and bring to a simmer. Add the salmon filets to the soup, make sure they are covered with the soup, and let simmer until the filets are easy to break apart. Stir well, breaking apart the salmon and cook until all the pieces of salmon are tender.