Ingredients with Measurements:
- 1 lb. fresh salmon fillet, skin removed and cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 tbsp. olive oil
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 bay leaf
- 1 tsp. dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large soup pot
- Immersion blender or blender
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium heat.
2. Add the onion, garlic, carrots, and celery. Cook for 5-7 minutes until the vegetables are soft.
3. Add the salmon pieces to the pot and cook for 2-3 minutes until lightly browned.
4. Pour in the chicken or vegetable broth and add the bay leaf and dried thyme.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes until the salmon is cooked through.
6. Remove the bay leaf from the pot and discard it.
7. Use an immersion blender or transfer the soup to a blender and blend until smooth.
8. Pour the soup back into the pot and stir in the heavy cream.
9. Season with salt and pepper to taste.
10. Heat the soup over low heat until warmed through.
11. Ladle the soup into bowls and garnish with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 23g
Protein per serving: 20g
Carbohydrates per serving: 15g
Fiber per serving: 2g
Substitutions for ingredients:
- Salmon can be substituted with other types of fish such as cod or tilapia.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Add a can of diced tomatoes for a tomato-based salmon soup.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Be sure to remove the skin from the salmon before cooking.
- Use fresh herbs for the best flavor.
- Use an immersion blender for easier blending.
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 warmed through.
Presentation ideas:
Serve the soup in a bowl with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley or chives
Pairings:
Crusty bread or a side salad
Suggested side dishes:
Roasted vegetables or a side of rice
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
Be sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Salmon soup is a traditional dish in Scandinavian cuisine.
Flavor profiles:
Creamy, savory, and slightly sweet
Serving suggestions:
Serve the soup as a starter or a main dish.
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