Easy Creamy Salmon Soup Low Carb Recipes

CHUNKY SALMON CHOWDER

Steps:

• Sautee the onions, carrots (omit if strict keto), celery, and garlic in a heavy-bottomed pan over medium-high heat in the oil until translucent, about 4-6 minutes.
• Add the chicken stock and bring to a simmer. Simmer for about 10-12 minutes or until veggies are tender.
• Chunk the salmon and add it to the simmering pot.
• Add the cream and dill and season with salt and pepper. Add more to suit your taste.
• Serve with some of the chopped parsley on top.

CREAM OF SALMON SOUP

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.

CREAMY SALMON SOUP

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.

LOW CARB CREAM OF SALMON SOUP

Steps:

• Drain salmon, remove bone and skin, and flake with a fork.
• Saute celery in butter until tender.
• Add chicken broth and water and bring to a boil.
• Add salmon, pepper, and parsley flakes to broth.
• Bring back to a boil and simmer for 10 minutes.
• Remove from heat and stir in cream.
• Garnish with more parsley flakes.

BASIC LOW CARB VEGETABLE CREAM SOUP

Steps:

• Trim the broccoli and cauliflower and chop coarsely.
• The core of the cauliflower and broccoli should be used too.
• Save a few tiny florets of broccoli to add later.
• In a large pot, heat the oil over medium heat.
• Add the garlic and sizzle until it smells fragrant.
• Add the broccoli, cauliflower, stock and salt.
• Bring to a boil, turn down and cook at a lively simmer until the vegetables are tender, about 20 minutes.
• Puree in batches in a food processor or blender - a blender works best for this - with the mustard and tarragon add the broccoli florets and season to taste.
• Thin with stock or water if the soup is too thick.
• Add the cream if desired.
• The dairy is optional and not included in the count.
• Total Calories: 566.
• Fat: 31 grams.
• Carbs: 63 grams.
• Fiber: 33 grams.
• Protein: 31 grams.

EASY LOW-FAT CREAMY DILL SALMON

Steps:

• Lay salmon filet on large piece of tin foil (shiny side of foil facing up).
• Sprinkle salmon with lemon juice.
• Spread enough mayo over salmon to cover the filet.
• Season with salt and pepper.
• Season with enough dill to cover the filet.
• Make a "tent" around the salmon with the foil.
• BBQ on medium heat until salmon is cooked to your liking.

DILLY CREAM OF SALMON SOUP

Steps:

• Peel and dice potatoes and onions 1/3-1/2" cubes.
• Carefully skin the salmon and cut into 1/2" wide strips; make one horizontal cut to halve strips then put salmon in fridge.
• In a stock pot add water, potatoes, onions and salt.
• Bring to a boil over moderate heat (might take awhile on an electric stove).
• Turn heat to low and simmer for an additional ten minutes (skim any foam).
• Finely chop dill
• Add half and half/cream and bring to boil over moderate heat.
• When slightly thickened, reduce to low heat.
• Add salmon and cook for 3 minutes on low heat.
• Add dill and stir.
• Add ground black pepper to taste then mix in 5 tbsp of softened butter and/or margarine (I like to use 2 tbsps butter and 3 margarine).
• Add mace if you have it, stir and cook for another 5 minutes.
• Taste the soup and if necessary, add salt.
• Done!