CREAM OF SALMON SOUP
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
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
SALMON CHOWDER
This is cold-weather dining at its best. Generous pieces of fresh fish floating in a creamy broth with root vegetables make for a hearty and satisfying dinner.This recipe is from Lucinda Scala Quinn, and it appears on the Martha Stewart Living digital magazine for iPad.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat butter in a medium stockpot over medium-low heat. Cook leek and red onion until soft, 6 to 8 minutes. Season with 1 teaspoon salt. Stir in potatoes and carrots. Add stock and bring to a boil. Reduce heat to low and simmer until potatoes are almost tender, 6 to 8 minutes.
- Add salmon and simmer until opaque, about 3 minutes. Stir in cream to heat through. Stir in dill, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Chowder can be refrigerated for up to 2 days. Reheat before serving.
CREAMY SALMON SOUP
A high protein, bariatric-friendly soup recipe that my friend B. Myers gave me. You can use finely chopped cooked salmon in place of the canned variety if you prefer.
Provided by Tornado Ali
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter over medium low heat in a 2-quart saucepan; stir in flour.
- In a separate saucepan, scald milk with 1 envelope of onion soup mix.
- Gradually add milk to butter-flour mixture, stirring constantly over low heat.
- Continue cooking and stirring until milk mixture has thickened. Pick over salmon, removing bones, then add salmon and liquid to thickened milk mixture.
- Season with salt and pepper to taste and serve with a garnish of chopped parsley.
- Makes 4 - (8 ounce) servings.
Nutrition Facts : Calories 311.2, Fat 14, SaturatedFat 6.7, Cholesterol 92.7, Sodium 989.2, Carbohydrate 16, Fiber 0.7, Sugar 2, Protein 29.6
NORTHWEST SALMON CHOWDER
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
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
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.
CREAM OF SALMON SOUP
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
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
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