Cream Of Salmon Soup Recipes

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CREAM OF SALMON SOUP



Cream of Salmon Soup image

Guests always compliment me when they taste this rich and creamy salmon soup. For special occasions, I make puff pastry triangles for dipping into the soup, but you can serve it without them.

Provided by donfredo

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Fish Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 14

1 sheet frozen puff pastry, thawed
1 egg yolk, beaten
1 tablespoon sesame seeds
1 ½ tablespoons butter
1 onion, diced
18 ounces salmon fillets, diced
1 tablespoon tomato paste
2 ½ cups fish stock
½ cup dry white wine
1 tablespoon cornstarch
1 ¼ cups heavy whipping cream
1 pinch saffron
salt and freshly ground white pepper to taste
3 teaspoons chopped fresh dill

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Lay puff pastry on a lightly floured surface and roll out with a rolling pin. Brush with egg yolk. Sprinkle with sesame seeds and press in firmly. Cut puff pastry first into squares, then into triangles, and place on a baking sheet.
  • Bake in the preheated oven until triangles are puffed up and golden brown, about 15 minutes.
  • Meanwhile, melt butter in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add salmon and cook for 5 minutes. Stir in tomato paste and cook for 1 minute. Pour in fish stock and white wine. Bring to a boil, reduce heat, and simmer for 15 minutes.
  • Stir cornstarch and a little bit of water into a paste. Add to soup and bring to a boil. Cook until soup thickens, about 5 minutes. Puree soup with an immersion blender until smooth. Stir in cream and saffron. Season with salt and pepper.
  • Garnish soup with dill and serve with puff pastry triangles.

Nutrition Facts : Calories 583.4 calories, Carbohydrate 26.3 g, Cholesterol 146.2 mg, Fat 41.5 g, Fiber 1.6 g, Protein 22.8 g, SaturatedFat 18.3 g, Sodium 543.6 mg, Sugar 2.6 g

CREAMY SMOKED SALMON, LEEK & POTATO SOUP



Creamy smoked salmon, leek & potato soup image

Creamy and low-fat aren't words you often hear together, but that's exactly what you get with this freeze-ahead starter

Provided by Good Food team

Categories     Dinner, Soup, Starter

Time 40m

Number Of Ingredients 8

large knob of butter
2 large leeks , halved and finely sliced
1 bay leaf
1kg floury potatoes , diced
1l chicken or vegetable stock
100ml double cream
200g smoked salmon , cut into strips
small bunch chives , snipped

Steps:

  • Heat the butter in a large saucepan and add the leeks and bay leaf. Cook over a low heat for 8-10 mins or until the leek is really soft, then stir through the potatoes until coated in the butter. Pour over the stock and cream and bring to the simmer, then gently bubble for 10-15 mins until the potatoes are really tender. If freezing at this stage, slightly under-cook the potatoes, then defrost and bring back to a simmer to finish cooking them and continue the recipe.
  • Add two-thirds of the smoked salmon, stir through and season. Serve the soup in deep bowls with the remaining smoked salmon and snipped chives on the top.

Nutrition Facts : Calories 240 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.58 milligram of sodium

CREAM OF SALMON SOUP



Cream of Salmon Soup image

Make and share this Cream of Salmon Soup recipe from Food.com.

Provided by Pot Scrubber

Categories     Finnish

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

4 cups water
3 medium potatoes, peeled and diced
2 medium onions, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
2 lbs skinless salmon fillet, cut into 1-inch pieces
1 cup whipping cream
minced dill weed (optional)

Steps:

  • Heat water, potatoes, onions, salt, pepper and bay leaf to boiling in Dutch oven; reduce heat.
  • Cover and simmer until potatoes are almost tender, about 10 minutes
  • Stir in salmon. Cover and simmer until fish flakes easily with fork, about 5 minutes longer.
  • Remove bay leaf.
  • Stir 1/2 cup of the soup liquid into whipping cream. Gently stir cream mixture into the soup; heat through. Sprinkle with dill weed.
  • Note: Maybe using 15 oz canned salmon, deboned and skinned, could be a substitute if fresh salmon is unavailable to you or cost prohibitive.

Nutrition Facts : Calories 410.4, Fat 20, SaturatedFat 10, Cholesterol 133.2, Sodium 514.9, Carbohydrate 23.5, Fiber 2.9, Sugar 2.4, Protein 33.5

NORTHWEST SALMON CHOWDER



Northwest Salmon Chowder image

I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This recipe uses some of the root vegetables I grow...along with the delicious salmon that is so plentiful here. -Josephine Parton, Granger, Washington

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1/2 cup each chopped celery, onion and green pepper
1 garlic clove, minced
3 tablespoons butter
1 can (14-1/2 ounces) chicken broth
1 cup uncooked diced peeled potatoes
1 cup shredded carrots
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 to 3/4 teaspoon dill weed
1 can (14-3/4 ounces) cream-style corn
2 cups half-and-half cream
1-3/4 to 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed
Optional: crumbled cooked bacon, chives and cracked black pepper

Steps:

  • In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.

Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 1095mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

CREAMED SALMON ON TOAST



Creamed Salmon On Toast image

"When our children were small and we were busy outside, we'd come in to enjoy this quick meal," writes Elsie Bloom, Courtenay, British Columbia. "We still make it when we don't feel like fussing in the kitchen."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

3 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons chopped green onions
2 cups milk
1 can (14-3/4 ounces) salmon, drained, skin and bones removed
1/2 teaspoon salt
1/8 teaspoon pepper
6 slices bread, toasted

Steps:

  • In a saucepan, melt butter over medium heat. Stir in flour until smooth; add onions. Gradually stir in milk. Bring to a boil; cook and stir for until thickened, 2 minutes. Reduce heat. Stir in salmon, salt and pepper. Cook until heated through, 10-12 minutes. Serve over toast.

Nutrition Facts : Calories 296 calories, Fat 14g fat (6g saturated fat), Cholesterol 79mg cholesterol, Sodium 680mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.

CREAM SALMON



Cream Salmon image

Very easy and quick one-pot dish you can make with things in your pantry. It's a great way to get some omega and calcium in your diet. I eat it on white rice, but you can eat it like a soup.

Provided by island_kat

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 (10 ounce) can cream of mushroom soup
1 (8 ounce) can red salmon
0.75 (12 ounce) can evaporated milk
1 (15 ounce) can peas
salt
pepper

Steps:

  • Dump all contents of the salmon can into the pot and break up the salmon into bits.
  • Stir in cream of mushroom soup then evaporated milk, then the entire can of peas.
  • Heat the mixture through and add salt and pepper to taste.

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