Potato Soup With Smoked Salmon Relish Recipes

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ROASTED GARLIC POTATO SOUP WITH SMOKED SALMON



Roasted Garlic Potato Soup with Smoked Salmon image

Savory and hearty, this soup will make you crave for more!

Provided by Jordan VanDijk

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h20m

Yield 5

Number Of Ingredients 12

1 whole head garlic
2 tablespoons olive oil
¼ cup diced onion
1 carrot, finely chopped
4 cups chicken stock
4 large new potatoes, cut into 1/2 inch cubes
½ teaspoon ground dried rosemary
¼ teaspoon ground thyme
¾ cup heavy cream
½ cup smoked salmon, torn or cut into bite-size pieces
salt and pepper to taste
1 green onion, thinly sliced

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with 1 tablespoon of olive oil, then nestle the head into a piece of aluminum foil. Bake in the preheated oven until the cloves are tender and nicely browned, about 25 minutes.
  • Remove roasted garlic from oven, open foil and allow to cool slightly. When the garlic is cool enough to handle, cut the heads in half horizontally so that all of the cloves are exposed. Squeeze both halves to release the roasted cloves into a medium bowl.
  • While the garlic is roasting, heat the remaining 1 tablespoon olive oil in a large saucepan. Stir in the onion and the carrot and cook, stirring, until soft, about 5 minutes. Pour the chicken stock into the saucepan and add the potatoes, rosemary, and thyme. Bring the soup to a simmer over medium heat and cook until the potatoes are tender, about 20 minutes.
  • Remove about 1/2 of the potatoes from the pot and reserve. Place the roasted garlic cloves into a blender and add the soup, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the contents moving before letting it run. Puree the soup, in batches, until smooth. Pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  • Stir the reserved potato cubes, heavy cream, and smoked salmon into the pureed soup and bring to a simmer. Serve, hot, with a sprinkle of green onion.

Nutrition Facts : Calories 336.1 calories, Carbohydrate 33.7 g, Cholesterol 52.6 mg, Fat 19.9 g, Fiber 4.2 g, Protein 7.7 g, SaturatedFat 9.3 g, Sodium 690.4 mg, Sugar 2.8 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

POTATO CHEESE SOUP WITH SALMON



Potato Cheese Soup with Salmon image

I started cooking for a harvest crew when I was 10 years old. Now, 40 years later, my husband and I live in the heart of a potato-growing area. One year, this recipe won me a prize! -Nancy Horsburgh, Everett, Ontario

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1-1/4 cups diced celery
1 large onion, thinly sliced
1/4 cup butter, cubed
3-1/2 cups sliced peeled uncooked potatoes
1 cup chicken broth
3 cups whole milk, room temperature, divided
1 cup half-and-half cream
2 cups shredded sharp cheddar cheese
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 can (7-1/2 ounces) red sockeye salmon, drained, bones and skin removed
Salt and pepper to taste
Minced fresh parsley

Steps:

  • In a large saucepan, saute celery and onion in butter until tender. Add potatoes and broth; cover and cook on low heat until potatoes are tender. Cool slightly., Puree potato mixture in a blender with 2 cups milk. Return to pan; add remaining 1 cup milk, cream, cheese, thyme, Worcestershire sauce and salmon; heat through. Season with salt and pepper. Garnish with parsley.

Nutrition Facts : Calories 505 calories, Fat 31g fat (17g saturated fat), Cholesterol 119mg cholesterol, Sodium 737mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 2g fiber), Protein 25g protein.

POTATO SOUP WITH SMOKED SALMON RELISH



Potato Soup With Smoked Salmon Relish image

I have served this for company, its especially nice in the winter,The smoked salmon really adds zing to this soup.

Provided by ChefDebs

Categories     Low Protein

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 15

1/4 cup unsalted butter
4 cups thinly sliced onions
3 celery ribs, chopped
1/4 teaspoon salt
1/2 teaspoon cayenne
1 pinch pepper
1 bay leaf
3 tablespoons chopped garlic
10 cups chicken stock
2 lbs baking potatoes, peeled, diced
1/4 cup heavy cream
1/2 lb smoked salmon, sliced thinly
1/4 cup chopped red onion
2 tablespoons chopped chives
drizzle olive oil

Steps:

  • Melt the butter in a large stock pot over med/high and add the onions and celery, season with the salt & peppers and saute until soft.Add the bay leaf and garlic, stirring for 2 minutes.
  • add the stock and the potatoes and bring to the boil.Simmer uncovered until the potatoes are soft and the mix is thick and creamy, about 1 hour.
  • Remove from the heat , remove the bay leaf and then puree until smooth.
  • Slowly add the cream and stir to blend.
  • In a bowl combine the salmon, red onion and chives, and drizzle with enough oil to moisten it.
  • To serve , ladle into bowls and garnish with the relish.

Nutrition Facts : Calories 287.6, Fat 10.9, SaturatedFat 5.3, Cholesterol 32.8, Sodium 597.8, Carbohydrate 35.1, Fiber 2.9, Sugar 7.8, Protein 13

POTATO LEEK SOUP WITH SMOKED SALMON AND RYE CROUTONS



Potato Leek Soup with Smoked Salmon and Rye Croutons image

Provided by Tyler Florence

Time 1h10m

Yield 4 servings

Number Of Ingredients 9

6 potatoes, diced
1 onion
3 cloves of garlic
1 sprig fresh thyme, cleaned
2 quarts of chicken stock
1 cup of cream
1 leek
3 slices of julienne smoked salmon
4 slices of rye bread

Steps:

  • Over medium heat, saute onions and garlic in a 1 gallon stock pot. Add diced potatoes and fresh thyme. Cover with stock and simmer until potatoes are soft. Puree with hand blender. Slice leek into thin circles and fold into potato soup and simmer until leeks are soft but still bright green. Finish soup with cream, and salt and pepper.
  • Cut circles out of four slices of fresh rye bread. Brush with olive oil and toast. Garnish with smoked salmon.
  • Pour potato leek soup evenly into four soup bowls and garnish with smoked salmon crouton and fresh parsley.

POTATO SOUP & SMOKED SALMON RELISH WITH CRISPY BRIE CROUTON



Potato Soup & Smoked Salmon Relish With Crispy Brie Crouton image

My morning nurse, Barbara made this for me when I went to her home to have a "LIGHT" dinner - who was she kidding? It was awesome! The soup was absolutely exquisite and it had no cream, which is the way I like it! We were a small crowd and the meal was lovely! We had a salad of mixed greens with all their pretty colors & raspberry vinaigrette and cut-up fresh fruit which was absolutely so sweet and everything she put in there was beautiful - she had cantaloupe, honeydew, pineapple, banana's, kiwi's, raspberries, blueberries, blackberries, strawberries and I don't know what else - it was delicious tasting and looking!! I suspect she got some recipes from the Food Network but she said it was a combination of recipes!

Provided by Manami

Categories     Potato

Time 2h35m

Yield 10 bowls

Number Of Ingredients 21

1/4 cup unsalted butter
1 1/2 lbs yellow onions, thinly sliced (about 4 cups)
3 celery ribs, chopped
salt
crushed red pepper flakes
fresh ground black pepper
1 bay leaf
3 tablespoons chopped garlic
10 cups organic low sodium chicken broth or 10 cups homemade chicken stock
2 lbs baking potatoes, peeled and diced
2 tomatoes, seeded & skinned
dill
1/4 cup heavy cream (was omitted)
1/2 lb smoked salmon, julienned
1/4 cup brunoise red onion
3 tablespoons chopped chives
1 dash extra virgin olive oil
16 slices French bread (16 slices -1/4-inch thick)
1 large garlic clove, peeled & smashed
1/2 lb brie cheese, thinly sliced (divided evenly)
chopped flat leaf parsley

Steps:

  • Melt the butter in a 6-quart stock pot over medium-high heat.
  • Add the onions and celery.
  • Season with salt, crushed red pepper flakes, and black pepper, stirring, until the vegetables are soft and lightly golden, about 8 minutes.
  • Add the bay leaf and garlic, stirring for 2 minutes.
  • Add the stock, tomatoes and potatoes and bring the mixture to a boil.
  • Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour.
  • Remove the soup from the heat.
  • Discard the bay leaf.
  • With a handheld blender or food processor, puree until smooth.
  • (Add 1/4 cup heavy cream if you like - she didn't use it).
  • Stir to blend.
  • Re-season the soup.
  • SMOKED SALMON RELISH:.
  • In a small mixing bowl, combine the salmon, red onions and chives.
  • Drizzle the relish with enough oil to moisten.
  • Season the relish with black pepper.
  • Let the flavors marry - make ahead or when soup is cooking.
  • CRISPY BRIE CROUTONS: (Makes 16 - just in case!).
  • Preheat the oven to 350ºF.
  • Place the sliced bread in one layer on a large baking sheet and bake until lightly browned on both sides, turning once, about 4 minutes per side.
  • Remove the bread from the oven and rub the garlic over one side of each slice.
  • Top each bread slice with a slice of cheese & a sprinkling of parsley; bake until the cheese is bubbly, about 4 minutes.
  • ASSEMBLY:.
  • To serve, ladle the soup into individual bowls; garnish soup with relish & a slice of toasted Brie crouton.
  • Enjoy!

Nutrition Facts : Calories 602.4, Fat 18.8, SaturatedFat 9.6, Cholesterol 48.2, Sodium 1036.1, Carbohydrate 84.2, Fiber 6.3, Sugar 5.5, Protein 25.7

FENNEL-POTATO SOUP WITH SMOKED SALMON



Fennel-Potato Soup with Smoked Salmon image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Blender     Potato     Soy     Appetizer     Christmas     Quick & Easy     Low Cal     High Fiber     New Year's Day     Salmon     Fennel     Fall     Winter     Healthy     Christmas Eve     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 first-course servings

Number Of Ingredients 7

3 tablespoons butter
2 medium fennel bulbs, trimmed, chopped, fronds chopped and reserved
1 large leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise
1 teaspoon fennel seeds
1 1/2 pounds russet potatoes (about 2 large), peeled, cut into 2-inch cubes
5 1/2 cups (or more) low-salt chicken broth
1 ounce smoked salmon, chopped

Steps:

  • Melt butter in heavy large pot over medium-high heat. Add fennel, leek, and fennel seeds and cook until vegetables begin to soften, stirring often, about 8 minutes. Add potatoes and 5 1/2 cups broth. Bring to boil; reduce heat to medium. Cover with lid slightly ajar and simmer until potatoes are tender, about 12 minutes. Working in batches, puree soup in blender. Return soup to pot and rewarm over medium heat, stirring often and thinning with more broth by 1/4 cupfuls for desired consistency. Season soup with salt and pepper.
  • Divide soup among bowls. Garnish with smoked salmon and reserved chopped fennel fronds.

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