Seafood > Salmon > Creamy Salmon

Creamy Salmon and Spinach Sopa de Gato Recipe

Ingredients with Measurements:
- 1 lb salmon fillet, skin removed and cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 4 cups chicken broth
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper to taste

Special equipment needed:
- Large pot
- Immersion blender or regular blender

Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the chicken broth and dried thyme to the pot and bring to a boil.
3. Reduce the heat to low and add the salmon pieces to the pot. Simmer for 5-7 minutes or until the salmon is cooked through.
4. Remove the pot from the heat and use an immersion blender or regular blender to puree the soup until smooth.
5. Return the pot to the stove and add the chopped spinach. Cook for 2-3 minutes or until the spinach is wilted.
6. Add the heavy cream to the pot and stir until well combined. Season with salt and pepper to taste.
7. Serve hot and enjoy!


- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for sautéing
- High heat for boiling
- Low heat for simmering
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 390
- Total fat: 28g
- Saturated fat: 12g
- Cholesterol: 110mg
- Sodium: 720mg
- Total carbohydrates: 8g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 27g

Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or fish broth.
- Fresh spinach can be substituted with kale or Swiss chard.
- Heavy cream can be substituted with half-and-half or whole milk.

Variations:
- Add diced potatoes or carrots to the soup for extra texture and flavor.
- Use smoked salmon instead of fresh salmon for a smoky flavor.
- Add a pinch of cayenne pepper for a spicy kick.

Tips and tricks:
- Be careful not to overcook the salmon as it can become tough and dry.
- Use an immersion blender for easier blending and less mess.
- Taste the soup before adding salt as the chicken broth may already be salty.

Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.

Presentation ideas:
- Serve the soup in a bowl with a sprinkle of chopped fresh herbs on top.

Garnishes:
- Chopped fresh herbs such as parsley or dill
- Croutons
- Grated Parmesan cheese

Pairings:
- Crusty bread
- White wine such as Chardonnay or Sauvignon Blanc

Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread

Troubleshooting advice:
- If the soup is too thick, add more chicken broth or heavy cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.

Food safety advice:
- Make sure the salmon is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.

Food history:
- Sopa de Gato, or "cat soup," is a traditional Mexican soup made with chicken, vegetables, and tortilla strips.

Flavor profiles:
- Creamy, savory, and slightly sweet with a hint of thyme.

Serving suggestions:
- Serve the soup as a main course for lunch or dinner.

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Taste: Rich, Creamy, Savory, Smoky, Fishy