POTATO CHEESE SOUP WITH SALMON
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
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.
SALMON SWEET POTATO SOUP
I created this recipe as a healthier alternative to whitefish chowder, which is a favorite in the area where I grew up. The salmon and sweet potatoes boost the nutrition and the slow cooker makes it more convenient. It's especially comforting on a cold fall or winter day! -Matthew Hass, Franklin, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 5h50m
Yield 8 servings (3 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium heat. Add onion, carrot and celery; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker. Add the next 7 ingredients. Cook, covered, on low until sweet potatoes are tender, 5-6 hours., Stir in salmon, milk and parsley. Cook, covered, until fish just begins to flake easily with a fork, 30-40 minutes longer.
Nutrition Facts : Calories 279 calories, Fat 10g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 834mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
POTATO LEEK SOUP WITH SMOKED SALMON AND RYE CROUTONS
Provided by Tyler Florence
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
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.
PENNE WITH SALMON AND ROASTED VEGETABLES
You'll be hooked by the sweet, mellow flavor of the caramelized vegetables and the tender texture of the salmon. From Prevention® Healthy Cooking.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F. Prepare the pasta according to package directions.
- Meanwhile, cut the leeks into 2" lengths and quarter them lengthwise. Rinse the leeks completely. Place the leeks and bell pepper in a 13" x 9" baking dish. Add the broth, lemon juice, 2 teaspoons of the oil, thyme, and black pepper. Cover with foil and bake for 15 minutes.
- Add the squash, olives, and salmon to the baking dish and drizzle with the remaining 1 teaspoon oil. Cover and bake for 30 minutes, or until the salmon is opaque and the vegetables are tender.
- Place the penne in a large serving bowl. Break the salmon into bite-size pieces and add to the penne with the vegetables.
Nutrition Facts : Calories 360, Carbohydrate 57 g, Cholesterol 25 mg, Fat 1/2, Fiber 6 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 4 g, TransFat 0 g
SALMON SOUP
This is one of those dishes that takes about 15 minutes to prepare from beginning to end. Elegant, light flavor and beautiful color.
Provided by MsPia
Categories Clear Soup
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Saute onion in olive oil until caramelized.
- Add chicken broth and bring to a boil.
- Add sliced salmon and let it simmer for 10 minutes.
- Add pepper, stir and check if you need to add salt. It will depend in the kind of broth you use.
- Stir in spinach. Turn of the heat. Serve.
- After you serve you can sprinkle some parmesan cheese on top and a home made big crouton. (slice of bread sauteed in extra virgin olive oil with a touch of garlic powder).
Nutrition Facts : Calories 343, Fat 20.6, SaturatedFat 3.3, Cholesterol 52.1, Sodium 1086.8, Carbohydrate 6.9, Fiber 2.4, Sugar 2.4, Protein 32.1
PORTOBELLO MUSHROOM AND SWEET POTATO SOUP
Warm up with this yummy soup that uses sweet potato, portobello mushrooms, and gouda cheese to give it a depth of flavor and an immune boost to help ward of cold/flu season. And the best part, the kids will love it, too! (Sshhhh, don't tell them it's kinda healthy.)
Provided by TheRecycleChef
Categories Sweet Potato Soup
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Heat margarine in a pot and cook onion until soft and translucent, about 3 minutes. Add mushrooms and 1 can of chicken broth and cook for 5 minutes.
- Add sweet potato and second can of chicken broth to the pot. Stir in bacon bits, garlic salt, thyme, and bay leaf, and bring to a boil. Reduce heat and simmer soup until sweet potato is soft, about 15 minutes.
- Remove and discard bay leaf. Puree soup using an immersion blender until smooth. Stir in half-and-half and Gouda cheese and mix until well blended.
Nutrition Facts : Calories 191.5 calories, Carbohydrate 19.2 g, Cholesterol 22.7 mg, Fat 9.6 g, Fiber 3.6 g, Protein 8.9 g, SaturatedFat 3.9 g, Sodium 1181.3 mg, Sugar 5.6 g
KAY DEE'S RECIPE FOR POTATO LATKES
Simple to make, and they taste great!
Provided by Karen Dsouza
Categories Potato Pancakes
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Place the potatoes and onion into a bowl, and stir in eggs, salt, and flour as needed to make the mixture hold together. With wet hands, scoop up about 1/3 cup of the mixture per patty, and form into flat round or oval shapes.
- Heat the vegetable oil in a large skillet over medium heat until it shimmers, and gently place the patties into the hot oil. Fry until the bottoms are golden brown and crisp, 5 to 8 minutes, then flip with a spatula and fry the other side until golden.
- Line a colander or strainer with 2 paper towels, and drain the cooked latkes in the colander. Serve hot.
Nutrition Facts : Calories 176.3 calories, Carbohydrate 17.8 g, Cholesterol 46.5 mg, Fat 10.4 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 1.8 g, Sodium 217.1 mg, Sugar 1.1 g
CREAMY SMOKED SALMON, LEEK & POTATO SOUP
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
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
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