Creamysalmonsoup Recipes

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

Ingredients

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 SALMON SOUP

Creamy Salmon Soup image

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

Ingredients

1 tablespoon butter or 1 tablespoon margarine
1 tablespoon all-purpose flour
3 cups milk
1 (1 1/2 ounce) envelope onion soup mix
1 (16 ounce) can salmon
salt and pepper
chopped parsley, for garnish

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

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

Ingredients

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

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