Karemi Soop-e Mahi (سوپ ماهی کرمی) — Persian Creamy Salmon Soup

• 500 gSalmon fillet, skinless (cut into 4 equal pieces)
• 750 mlWater (for poaching and broth)
• 2 leafBay leaves
• 2 tspSalt (divided, plus more to taste)
• 45 gUnsalted butter (divided)
• 200 gOnion (finely diced)
• 120 gCelery (finely diced)
• 30 gAll-purpose flour (about 1/4 cup)
• 600 mlMilk (whole milk preferred)
• 0.5 tspBlack pepper (freshly ground)
• 0.5 tspTurmeric (optional, for gentle color and warmth)
• 1.5 tspDried dill (or 2 tbsp finely chopped fresh dill)
• 1 tbspLemon juice (to brighten at the end)
• 10 gFresh parsley (finely chopped, for serving)

Instructions

1. 1

   Poach the salmon: In a wide saucepan, combine the water, bay leaves, and 1 tsp of the salt. Bring to a gentle simmer over medium heat (small bubbles, not a rolling boil). Add salmon pieces, reduce heat to low, and poach 8–10 minutes until just opaque and 50–55°C/122–131°F inside.

2. 2

   Lift salmon out with a slotted spatula onto a plate. Strain the poaching liquid through a fine sieve to remove bay leaves and any albumin; keep the broth hot. When cool enough to handle, flake salmon into large, tender pieces (avoid shredding too fine) and cover loosely to prevent drying.

3. 3

   Build the base: In a clean pot over medium heat, melt 30 g butter. Add onion and celery with the remaining 1 tsp salt. Cook 8–10 minutes, stirring often, until softened and glossy but not browned. Stir in black pepper and turmeric (if using) for 30 seconds until fragrant.

4. 4

   Make the roux: Sprinkle in the flour and stir continuously for 2 minutes to coat the vegetables and cook out raw flour taste. Slowly ladle in about 250 ml of the hot reserved broth while whisking to prevent lumps, then add the remaining broth in a steady stream until smooth.

5. 5

   Add milk gently: Lower heat to medium-low. Pour in the milk gradually, stirring constantly, and bring the soup to a bare simmer (do not boil). Cook 10–12 minutes, stirring and scraping the bottom, until velvety and lightly thickened; the soup should coat the back of a spoon.

6. 6

   Finish and serve: Stir in the remaining 15 g butter until glossy. Add flaked salmon and warm 2–3 minutes on low so it stays tender. Turn off heat, mix in dried dill and lemon juice, then taste and adjust salt. Serve hot, topped with parsley, within 10 minutes for best texture.